Scotch pancakes (drop scones)

These light and fluffy Scotch pancakes make the ideal afternoon tea or breakfast treat. Enjoy warm with a slathering of butter.


  • 300g self-raising flour
  • 1½ tsp baking powder
  • 50g caster sugar
  • 2 eggs, beaten
  • 300-325ml whole milk
  • to fry groundnut oil
  • butter


    1. Put the flour, baking powder and sugar in a bowl and stir. Gradually whisk in the egg and milk until you have a thick, smooth but spoonable batter.
    2. Heat a non-stick frying pan to medium-hot and brush lightly with oil. Cooking 3 or 4 pancakes at a time, add large spoonfuls of batter to make small, 8cm rounds. Fry until small bubbles appear then flip and cook until golden. Serve warm with butter.