The great thing about these little Scotch Pancakes is that they can be whipped up in a jiffy. So, should the family wake on a Sunday morning and all fancy pancakes, I can happily pop into the kitchen and throw a batter together without any hassle. This is exactly what happened last week and we enjoyed Scotch Pancakes piping hot with Maple Syrup that we’d brought all the way back from our trip to Canada this summer.
Update: I’m thrilled to say that Bethany now makes these herself each Saturday for breakfast. Such a proud mummy moment the first time she did them off her own back, in fact, it was when I was away in Manchester. I got a message on Whatsap asking for the measurements of the ingredients..she photographed and sent me images of her first Scotch Pancakes Ever! My heart almost burst with pride!
Can I make these mini pancakes dairy free?
Yes you can, simply my switching the milk for your favourite dairy free alternative, personally I sue soya milk. If you wish to make an egg free version you could follow the link below to my apple and cinnamon pancakes or you may wish to swap the egg for a flax egg.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Different Scotch Pancake toppings you can try
maple syrup ~ chocolate sauce ~ chocolate spread ~ strawberries ~ blueberries ~ bananas ~ squirty cream
If you liked this recipe for Scotch Pancakes, I’m sure you’ll love these;
These are my Apple Cinnamon Pancakes | gluten free, dairy free, vegan and my kids top weekend favourite the recipe for my Gluten Free Belgium Waffles you might also like to try these pastries for breakfast or teatime too; Easy Gluten Free Apple Turnovers with a hint of cinnamon and Danish Treacle Tarts: Gluten Free and Vegan
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Gluten Free Scotch Pancake Recipe
So, so simple to make, my 12 year old daughter makes these now. Whipped up and ready in under 15mins – no excuse not to have for a delicious breakfast, dinner or tea!
- 250 g /1 cup Self Raising Flour
- 250 ml /1 cup Milk or soya milk
- 1 Egg
- 1/2 tsp Bicarb Soda
- 1 tsp Lemon Juice
- 2 tsp Caster Sugar
Crack the egg into a jug and combine the caster sugar and a little of the flour with a whisk.
Continue to add the remaining flour until you achieve a thick batter texture
Start to add the milk a little at a time (this prevents lumps), continue to add rest of milk gradually.
Add the lemon and bicarb and allow batter to rest for at least 10 mins.
Heat a griddle or frying pan on a medium heat.
No need for any fat in the pan, simply pour batter in drinks coaster size circles, if your pan in not flat bottomed you’ll only achieve perfect circles in you cook one at a time.
Wait for bubbles to appear on the surface and pop, once bubbles have popped you’re good to turn your pancake over, the second side will need only 20-30 seconds.
Layer on a plate and enjoy with a multitude choice of toppings – enjoy!
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