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Scottish Pancakes with Jam and Clotted Cream
These are delicious small pancakes that I am regularly served by my grandmother in law in Scotland. She always serves them with whatever berry variety of jam she or a friend has made but to be indulgent I like them with lots of good rich clotted cream as well. The pancake mixture is much thicker than the thin variety of pancakes.
Portions: Around 24 pancakes
Preparation: 5 minutes
Cooking: 10 minutes
Ingredients
Pancakes
- 250g self raising flour
- 1 tbsp golden syrup or honey
- 1 egg, beaten
- 250ml milk
To Serve
- Jam of your choice
- Clotted Cream (optional)
Method
- Pancake Batter: Sieve the flour into a bowl and make a well in the centre. Place the remaining ingredients in the well and beat it into the flour so that you have a smooth batter.
- To Cook: Melt a tablespoon of butter in a crepe pan, frying pan or girdle. Add tablespoons of the batter to the pan or girdle (they should be 5-7cm large). Cook them for a couple of minutes until bubbles appear all over the surface. Turn them over and cook the other side for a further 1-2 minutes (they should be slightly golden). Remove them from the pan onto a warm plate and keep them warm while you prepare the remaining pancakes or serve them cold.
- To Serve: Serve the pancakes on a plate with a generous serving of jam and clotted cream (optional).
