• World Cuisine 
 

Scotch pancake recipe

Scotch pancake recipe
To make Scotch pancakes your need a specific Scotch pancake recipe as it's a different recipe from your basic pancake batter.

Scotch pancake recipe | how to make Scotch pancakes.

They actually have more in common with American pancakes though they tend to be smaller and thinner (ain't that always the way with anything American!)
Plus we usually eat them spread with butter or marg and some jam rather than swimming in a pool of Maple syrup!
This version of a Scotch pancake recipe is relatively healthy for a pancake - good for those looking to lower cholesterol!
Here's how to make traditonal Scotch pancakes.

Scotch pancake recipe ingredients

  • 110g (4oz) self raising flour
  • 25g (1oz) Benecol® Buttery Spread, chilled
  • 1 tbsp caster sugar
  • 1 egg
  • 150ml (5floz) skimmed milk
  • Benecol® Buttery spread and Strawberry Jam to serve

How to make Scotch pancakes

Sift the flour into a bowl. Add the Benecol® Buttery Spread and rub it into the flour using your finger tips. Once the flour resembles breadcrumbs, stir in the sugar.
Make a well in the middle of the flour and add the eggs. Slowly stir the egg into the flour until it is too thick to mix. Add a little milk and mix to a smooth batter, gradually adding more milk.
Heat a griddle or non-stick frying pan until hot. Add tablespoonfuls of the batter (you will need to do this in batches) Don't worry if they don't stay in perfect rounds. Cook the pancakes for 1-2 mins or until bubbles rise to the surface and then flip to cook the other side. Keep warm until ready to serve.
Spread with a little Benecol® Buttery spread and/or Strawberry Jam
Nutritional information:
Per 100g
Per serving (86g)
Energy value (kJ/kcal)
865KJ/205Kcal
744KJ/177Kcal
Protein (g)
5.99
5.15
Carbohydrate (g)
30.66
26.37
of which sugars (g)
6.91
5.94
Fat (g)
6.53
5.61
of which saturates (g)
1.58
1.36
of which mono-unsaturates (g)
3.07
2.64
of which poly-unsaturates (g)
1.45
1.24

More pancakes on sofeminine...

Pancakes
Published by editorial staff Food and Drink
4 Mar 2011
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