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Drop Scones - Scotch Pancakes

fraser
Drop scones or as I was brought up ... pancakes. Not the large American type nor the French Crêpes, as these are pancakes for a different day ... Shrove_Tuesday (Pancake Day)
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Prep Time 10 mins
Cook Time 20 mins
Resting Time 20 mins
Total Time 50 mins
Course Breakfast
Cuisine British, Scottish
Servings 6 hungry people

Equipment

  • Frying Pan (or 2)
  • Mixing bowl
  • Whisk, Large Spoon, Spatula

Ingredients
  

Sourdough Discard (Optional)

  • 100 g Sourdough Discard
  • 75 g Bread Flour
  • 75 ml Water

Dry Ingredients

  • 200 g Plain Flour
  • 4 tsp Caster Sugar
  • 2 tsp Cream of Tartar
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt

Wet Ingredients

  • 2 Eggs
  • 2 tsp Golden Syrup
  • 240 ml Soy Milk (or Oat, Semi Skimmed, etc)

Instructions
 

Optional Sourdough Discard

  • If you have a Sourdough Starter and are about to discard half and feed again, the Sourdough Discard can add an additional lift to your pancakes. Take around 100g of Sourdough Starter, then add the equal parts of water and flour, around 75g to the Starter. Mix to a thick paste, I find a chopstick works great for this and is easy to clean afterwards.
    Set the Sourdough Starter aside whilst you continue with the rest of the recipe. Don't forget to feed the rest of your Sourdough Starter !

Rest of the Recipe

  • Mix all of the dry ingredients in a bowl
  • Add all of the wet ingredients and beat until you have to a thick batter with no lumps
  • (OPTIONAL) Stir in the Sourdough Discard

Let science take over

  • Leave the mixture to sit for around 20 mins. This allows all of the raising agents, Cream of Tartar and Bicarbonate of Soda to react with the liquid to create bubbles.

Time to Fry

  • Heat a large frying pan (or 2) and add a little oil (use sparingly). An oil such as Rapeseed Oil is great as it can be heated to high temperatures with out smoking (so less odour). Drop small spoonfuls of batter onto the pan. You should be looking for pancakes around 8 cm/3 inches in size. Don't let them touch as they will be hard to flip.
  • As the pancakes cook, bubbles will form on the surface, pop then set. When a few bubbles have popped and the pancakes still has some liquid on top, flip the pancake over and give to a minute or so on the other side.
    How long each pancake will take will depend on the temperature of the pan, so use the bubbles as a guide. Pancakes are more of an art than a science and getting the right amount of done-ness takes a bit of practice
  • As you cook the pancakes you can keep them warm by either covering the cooked pancakes with a tea towel, or on a baking tray in a warm oven (set at around 60C)

Variation

  • You can create large American Style pancakes, by using more batter for each pancake