Drop Scones (Scotch Pancakes)
Drop Scones (also called Scotch Pancakes) are similar to what the Americans call pancakes, I think, but the British eat them for tea (a meal at about 5pm). The English (crepes) are a dessert.
spatula (plastic if non-stick pan)
- Weigh the and sugar into the bowl. Break the egg in as well. Stir it all a bit with the fork. Add the milk slowly, stirring with the fork. This is a fairly runny mixture called a batter.
- Drop scones are tradtionally made on a griddle, which is a thick metal plate with a handle. You can use a frying pan. You don't use any oil. If it sticks, you can put a little flour in first. Don't put in any batter until the pan is hot enough. Check this by holding a hand close (but not too close!) to the surface of the pan.
- Take a spoonful of batter and pour it into the pan. It will make a circle in the pan. A large spoon (such as a table spoon) will hold enough batter for one drop scone, or you can pour some more into the middle of the circle to make a bigger one. (It's called a drop scone because you drop the batter into the pan.) Leave the pancake to cook for a minute or two.
- You will see bubbles rising up in the drop scone and bursting. At this point, using the spatula or fish-slice, turn the drop scone over and cook the other side. This takes less time than the first side, and cooks slightly differently, in spots. You can peer underneath using the spatula if you don't trust your sense of timing.
- Turn out onto a waiting plate, put butter on, and jam if you like, and eat immediately.
© Jo Edkins 2007 -