Scottish Pancakes


  • 200g (3/4 cup flour plus one tablespoon plus 2 teaspoons) all-purpose flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 300 ml (1-1/4 cups) milk
  • butter for pan
  • honey or maple syrup
  • fresh berries


  1. In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon; whisk to combine.
  2. Combine eggs and milk into your mixer’s bowl and beat on medium high until eggs are foamy; about 15 seconds.
  3. Whisk the dry ingredients into the wet ingredients; whisk just until combined.
  4. Set aside for 15 minutes.
  5. Add a teaspoon of butter to a frying pan and melt over medium heat.
  6. Drop about 1/8-cup batter into the pan and cook until it starts to rise up and bubble; flip over and continue to cook until golden brown.
  7. Remove from pan and keep covered while working on the rest of the batter.
  8. Reapply butter to the skillet between batches.
  9. Serve immediately, drizzled with honey or maple syrup and fresh berries.

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