Mary Berry Scotch Pancakes
Mary Berry Scotch pancakes are small, thick pancakes inspired by classic Scottish drop scones. Following Mary Berry’s no-nonsense cooking style, this version focuses on balance—soft inside, lightly crisp outside, and never heavy. The batter is spooned rather than poured, giving each pancake a neat, rounded shape.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 2
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Scottish
Ingredients
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Plain flour – 175 g
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Caster sugar – 1 tablespoon
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Baking powder – 1½ teaspoons
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Egg – 1 large
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Milk – 200 ml
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Butter or oil – a little, for greasing the pan
Instructions
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Combine the dry ingredients – Add flour, caster sugar, and baking powder to a bowl and mix well.
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Add egg and milk – Whisk until you have a smooth, thick batter.
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Check consistency – The batter should drop easily from a spoon, not run.
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Heat the pan gently – Set over medium-low heat and lightly grease.
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Spoon the batter – Drop tablespoons onto the pan, leaving space between each.
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Cook the first side – Wait until bubbles appear on the surface.
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Flip carefully – Turn and cook until golden and cooked through.
Find it online: https://maryberrycooks.co.uk/mary-berry-scotch-pancakes/