Scotch pancakes

These are basically American pancakes but a smaller version. In the UK, we also call these drop scones or Scotch pancakes. You can put whatever you want on top; my preference is maple syrup and some berries.

Notes

*This recipe involves making a faux buttermilk, so don’t worry if the milk looks lumpy when you mix it with the lemon juice. That’s normal! Why is this necessary? The acidity of this makeshift buttermilk concoction reacts with the bicarbonate of soda to create carbon dioxide. This gas creates bubbles and helps the pancakes rise. The acidity of the buttermilk also helps tenderise the gluten in the flour, creating a lovely soft pancake!

Ingredients

120g plain flour

30g caster sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda/baking soda

140ml milk

1 tbs lemon juice

1 tbs vegetable oil

1 egg

Pinch of salt

Method

1. Put the milk in a jug with the lemon juice. Mix. Leave to curdle for a few minutes. Then add the tablespoon of oil.
2. Put the flour, baking powder, bicarbonate of soda, sugar and salt in a mixing bowl. Mix together combine.
3. Make a well in the middle of the dry ingredients, drop in the egg and a bit of the faux buttermilk. Whisk together, incorporating a little of the flour. Keep adding the buttermilk, whisking as you go. Once everything is incorporated, stop whisking. You don’t want to overwork the batter.
4. Heat a pan or crepe pan on medium heat. Drizzle a little oil in the pan to coat the surface then drain the excess. Once hot, pour rounds of batter into the pan and let them sizzle away.
5. Once you see lots of bubbles on the top and the underside is nice and golden, flip the pancakes. Continue cooking until the other sides are also golden. Put the pancakes in the oven on a low heat while you cook the rest of your batter.
6. Top with whatever you want then enjoy.