Mary Berry’s Scotch Pancakes, also known as drop scones, are small, fluffy pancakes that are perfect for breakfast or afternoon tea. Slightly thicker than traditional pancakes, they’re soft and light with a delightful buttery flavor. These pancakes are quick and easy to make, ideal for serving with butter, jam, or syrup.
What is Mary Berry Scotch Pancakes?
Mary Berry’s Scotch Pancakes are fluffy, sweet pancakes made with basic ingredients like flour, eggs, milk, and sugar. These small, round pancakes are cooked on a griddle or frying pan until golden brown and traditionally served with butter and jam or syrup. They are also perfect for enjoying tea or coffee.
Other Popular Recipes
Why You Should Try This Recipe
- Quick and Easy: Ready in less than 20 minutes, making them perfect for a speedy breakfast or snack.
- Light and Fluffy: These pancakes are soft and airy, thanks to the baking powder in the batter.
- Simple Ingredients: Made with pantry staples that you probably already have.
- Versatile: Serve them with various toppings like butter, syrup, or fresh fruit.
- Kid-Friendly: The sweet, fluffy pancakes are a hit with children and adults alike.
Ingredients Needed to Make Mary Berry Scotch Pancakes
- 125g self-raising flour
- 1 tbsp caster sugar
- 1 large egg
- 150ml milk
- 1 tbsp melted butter (plus extra for greasing)
- A pinch of salt
Equipment Needed
- Mixing bowl
- Whisk
- Frying pan or griddle
- Measuring jug
- Spatula
Instructions to Make Mary Berry Scotch Pancakes
- Mix the Dry Ingredients: In a large bowl, sift the self-raising flour and add the caster sugar and a pinch of salt. Mix the dry ingredients together.
- Whisk the Wet Ingredients: In a measuring jug, beat the egg and milk together. Gradually whisk the wet mixture into the dry ingredients until smooth. Stir in the melted butter to create a smooth batter.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with a little butter.
- Cook the Pancakes: Drop tablespoonfuls of the batter onto the hot pan, spacing them apart to allow the batter to spread slightly. Cook the pancakes for 2-3 minutes on each side, or until small bubbles appear on the surface and the edges look set. Flip them over and cook for another 2 minutes until golden brown.
- Serve: Serve the pancakes warm with butter, jam, honey, or syrup, or enjoy them plain with a cup of tea or coffee.
What Goes Well With Mary Berry Scotch Pancakes
- Butter and Jam: A classic combination of creamy butter and sweet jam.
- Maple Syrup: Drizzle with maple syrup for a sweet and indulgent touch.
- Honey: A healthy alternative to syrup, adding natural sweetness.
- Fresh Berries: Serve with fresh strawberries, blueberries, or raspberries for a burst of freshness.
- Yoghurt and Fruit: Top with Greek yoghurt and fresh fruit for a light, healthy option.
- Whipped Cream: For a special treat, serve with a dollop of whipped cream.
Expert Tips for Making the Best Mary Berry Scotch Pancakes
- Don’t Overmix the Batter: Mix the ingredients just until combined to keep the pancakes light and fluffy.
- Use Medium Heat: Cook the pancakes over medium heat to ensure they cook evenly without burning.
- Test the Pan: Drop a small amount of batter onto the pan first to check the temperature. If it sizzles gently, it’s ready.
- Cook in Batches: Cook the pancakes in small batches to prevent overcrowding in the pan.
- Keep Warm: Keep the cooked pancakes warm in a low oven (around 100°C) while you finish cooking the rest.
Easy Variations of Mary Berry Scotch Pancakes
- Chocolate Chip Pancakes: Add a handful of chocolate chips to the batter for a sweet twist.
- Banana Pancakes: Fold in mashed banana for extra flavor and moisture.
- Blueberry Pancakes: Stir fresh or frozen blueberries into the batter before cooking.
- Cinnamon Pancakes: Add a teaspoon of ground cinnamon to the dry ingredients for a spiced version.
- Whole Wheat Pancakes: Substitute half of the self-raising flour with whole wheat flour for a healthier option.
Best Practices to Store Mary Berry Scotch Pancakes
- Refrigerate: Store any leftover pancakes in an airtight container in the fridge for up to 2 days.
- Freeze: You can freeze these pancakes. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 1 month.
- Reheat in the Toaster: Reheat leftover pancakes in a toaster or warm them in a low oven until heated through.
Best Practices to Reheat Mary Berry Scotch Pancakes
- Toaster Reheating: Place the pancakes in a toaster on a low setting to gently warm them.
- Oven Reheating: Reheat the pancakes in a preheated oven at 160°C (320°F) for 5-10 minutes.
- Microwave Reheating: For a quicker option, reheat the pancakes in the microwave on medium power for 30 seconds to 1 minute.
How Can I Make Mary Berry Scotch Pancakes Healthier?
- Use Less Sugar: Reduce the amount of sugar or replace it with a natural sweetener like honey or maple syrup.
- Swap for Whole Wheat Flour: Use whole wheat self-raising flour for added fiber.
- Serve with Healthy Toppings: Serve the pancakes with Greek yoghurt, fresh fruit, or a drizzle of honey for a healthier option.
- Use Low-Fat Milk: Substitute whole milk with low-fat or plant-based milk to reduce fat content.
Nutrition Value (per serving):
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 1g
- Sugar: 5g
Final Words
This Mary Berry Scotch Pancakes Recipe is a delightful and easy-to-make treat that’s perfect for any time of day.
Whether you’re serving them for breakfast, tea, or a snack, these fluffy pancakes are sure to please. Enjoy them with your favorite toppings, from classic butter and jam to indulgent syrup or fresh fruit.
More By British Baking Recipes
- Mary Berry Apple Pie
- Mary Berry Genoise Sponge Cake
- Mary Berry Chocolate Sponge Cake
- Nigella Victoria Sponge
Mary Berry Scotch Pancakes
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Pan-frying
- Cuisine: British
Description
Mary Berry’s Scotch Pancakes are fluffy, sweet pancakes made with basic ingredients like flour, eggs, milk, and sugar. These small, round pancakes are cooked on a griddle or frying pan until golden brown and traditionally served with butter and jam or syrup. They are also perfect for enjoying tea or coffee.
Ingredients
Scale
- 125g self-raising flour
- 1 tbsp caster sugar
- 1 large egg
- 150ml milk
- 1 tbsp melted butter (plus extra for greasing)
- A pinch of salt
Instructions
- Mix the Dry Ingredients: In a large bowl, sift the self-raising flour and add the caster sugar and a pinch of salt. Mix the dry ingredients together.
- Whisk the Wet Ingredients: In a measuring jug, beat the egg and milk together. Gradually whisk the wet mixture into the dry ingredients until smooth. Stir in the melted butter to create a smooth batter.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with a little butter.
- Cook the Pancakes: Drop tablespoonfuls of the batter onto the hot pan, spacing them apart to allow the batter to spread slightly. Cook the pancakes for 2-3 minutes on each side, or until small bubbles appear on the surface and the edges look set. Flip them over and cook for another 2 minutes until golden brown.
- Serve: Serve the pancakes warm with butter, jam, honey, or syrup, or enjoy them plain with a cup of tea or coffee.
