Scotch Pancakes by Lavender & Lovage

Prep time - 10 minutes
Cook time - 10 minutes
Serves - 6
Difficulty - Easy


4 ozs (115g) Be-Ro SR Flour

1/4 teaspoon salt

1/2 oz (15g) margarine (or butter(

2 ozs (50g) sugar

1 egg (beaten with 3 tablespoons milk

6 drops lemon essence (or almond or vanilla essence)


1. Mix the flour and salt together, then rub in the butter; add the sugar, and the beaten egg and milk to make a thick batter. Add essence or extract if using.

2. Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle, or a heavy-based frying pan.

3. Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.

4. Turn and brown on the other side. Serve buttered, hot or cold with honey, jam or maple syrup.


The baking griddle should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast-iron frying pan makes a good substitute. These freeze well once cooked and cooled.

Drop Scones (Scotch Pancakes)