Mary Berry shares recipe for ‘delicious’ Scotch pancakes

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

Cooking: How to make 'fluffy' American pancakes

Whether you like thin crepes or thick, American pancakes, Mary Berry’s drop scones are the perfect mix of both for Shrove Tuesday. The smaller, fluffy pancakes can be topped with sweet or savoury foods and you need just a handful of basic ingredients to make them. Here’s how to follow the recipe in a few easy steps.

Pancake Day takes place before the start of Lent on Ash Wednesday and this year, falls on Tuesday, February 21.

The historic date was used as an opportunity for people to use up all of the spare ingredients in their cupboards before the fasting period commenced – including milk, flour and eggs.

But if you’re looking to get creative with your toppings this year, Mary Berry’s Scotch pancakes are the perfect base for everything from eggs and bacon to sweet sauces and fruit.

And the best part is you can make as many as 24 in less than 30 minutes ready to serve for breakfast, brunch, lunch, or even dinner. 


  • 175g self-raising flour
  • One teaspoon of baking powder
  • 40g caster sugar
  • One small orange, zest only
  • One free-range egg
  • 200ml/7fl oz milk
  • sunflower oil, for greasing

While Mary recommended serving the Scotch pancakes with butter, maple syrup or honey alongside fresh berries and greek yoghurt, you can add whatever you want. Demonstrating the recipe in her BBC programme Classic Mary Berry, she said: “They’re absolutely delicious and very simple to make.”

Similar to thin, crepe pancakes, this Scotch-style batter needs to be silky smooth for the best results. To achieve this, start by sifting the flour and baking powder into a large mixing bowl before adding the sugar.

If you’re topping your pancakes with sweet ingredients, add the orange zest in at this point too, or leave it out if you prefer savoury flavours.

Make a well in the centre of the dry ingredients and add the egg, followed by half of the milk. Beat well with a whisk to form a smooth, thick batter.

Mary noted that you should beat in enough of the milk t make a batter the consistency of thick pouring cream, so you may not need to use all of it.

When they look done, you should lift the pancakes onto a wire rack to cool them before covering them with a clean tea towel to keep them soft and warm.

While one batch cools, spoon some more batter into the pan and cook them in the same way as before. You may need to add a drop more oil to the pan beforehand if the non-stick is damaged.

Once all the batter has been cooked, serve the pancakes at once while still warm. Either stack them up and pour over maple syrup, yoghurt and fresh seasonal berries or spread them out on your plate and top them with scrambled eggs.

You can either wrap pancakes in foil and keep them in the fridge or store them in an airtight container. Once cooked, they should keep just fine in the fridge for up to one week.

Source: Read Full Article