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pancakes, three ways

FAS_3817Pancake day tomorrow! If I was more organised I would have kicked my butt into gear and photographed ever single one of my favourite pancakes recipes. But I didn’t, and its tomorrow. And I am sorry. And I am working. Weep. Here is my go to recipe. A traditional scottish recipe that results in a drop scone, or proper pancake, and not a crepe, or american buttermilk creation. This comes from the presumably loving oven of Miss Kitty Forbes, I cannot confirm she was loving or a true home cook however as I have never looked into her history. Simply noted that next to the recipe in small blue ink is her name. You may require more milk than 350ml, as you are looking for a thick but pourable batter, simply add gradually and stop once you are happy with the consistency. A runnier batter will result in a flatter pancake. I have included some easy variations below to try out too. Happy flipping!
FAS_3806FAS_3821DROP SCONES or PANCAKES

450g self raising flour

2 eggs

30g golden syrup

75g caster sugar

350ml approx whole milk

Beat all the ingredients using a mixer (or whisk and some elbow grease!) until smooth. Dollop tablespoons of the batter into a non stick frying pan on medium heat, or regular frying pan with butter to prevent sticking. Once bubbles begin to appear (1-2 minutes) flip and cook for a further 1-2 minutes. Continue with the rest of the batter, keeping the pancakes warm in a low oven if preferred.

LEMON AND POPPYSEED PANCAKES

1/2 quantity of pancake batter (above)

zest of 1 lemon

10g poppy seeds

20g honey

Mix all the ingredients into the batter until well combined and cook as above.

APPLE OAT AND HAZELNUT PANCAKES

1/2 quantity of pancake batter (above)

1 eating apple, cored and grated

20g oats

20ml approx milk

40g roasted hazelnuts, finely chopped

Mix all the ingredients into the batter until well combined and cook as above. Extra milk is required due to the oats thickening the batter slightly. Simply add a little at a time until you have a thick but pourable mixture.

ORANGE AND BERRY PANCAKES

1/2 quantity of pancake batter (above)

100g blueberries, or raspberries or strawberries

zest of 1 orange

20g honey

Mix the orange and honey into the batter until well combined, before folding the berries carefully in as well. Cook as above.

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  • Tina Jui | The Worktop - Beautiful beautiful beautiful — three times!ReplyCancel

  • Jonathon - Hello flora I was wondering if you could by chance convert the measurements to the American standard for me please ma’am. I must say I just finished watching the Great British Baking Show on a local channel and actually cried like a little school girl when you got voted out. Hopefully I can look at your new cook book when it comes out next year. Good luck in your life and keep up the good workReplyCancel

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