I don’t tend to stress to much about the size of eggs in a loaf cake, as long as they’re free-range. The traditional binder ingredient for Drop Scones. These pancakes are definitely sweeter than they are savoury! Try swapping the sugar for Golden Caster Sugar for a more caramel-y taste. This works hand-in-hand with the raising agents in the flour, creating a chemical reaction that helps make bubbles in the pancakes, making them rise. Using self-raising flour as opposed to Plain Flour will help give your Scotch Pancakes a little extra lift, keeping them nice and light. So whatever your preference this Shrove Tuesday, you won’t go wrong with a plate of Drop Scones! And if you plan on batch baking some Drop Scones then Granny’s top tip of adding a little oil to the batter is a clever way of stopping them from drying out and tasting stale. They also make great snacks for wee ones, topped with fruit, yogurt or lashings of jam – our boys can’t get enough of them!īest of all you can even freeze them, popping them in the toaster for a minute or so to bring back to life whenever you fancy one. We best enjoy Drop Scones for breakfast, straight from the griddle with a little bit of butter on top.

Similar to American Pancakes but way simpler, they make a great treat for breakfast or just for snacking.

Drop Scones, also known as Scotch Pancakes, are something I’ve been baking since my childhood and something that Granny has always been on hand to help perfect. And it all started with these little beauties. If there’s one type of baking I feel I’ve mastered, it’s pancakes! I’ve even joked about writing my own recipe book solely of different pancake recipes.

The sunny side lily morton