My mum always has Scotch Pancakes in the freezer and I love having them for breakfast when I’m back in the UK. In the UK you can buy them in packets ready made and just pop them in the toaster when you want to eat them. When I was back home for Christmas my mum had a packet of Mandarin flavoured Scotch Pancakes in – a festive special from M&S. Yum! I decided that I had to give them a go.
These are totally delicious with some melting butter smeared over the top. Perhaps with a little jam as well. Or you can go all out and drizzle over some maple syrup. The Mandarin flavour is subtle but adds a great taste to the pancakes. I’m definitely going to be trying some other flavours in the coming months!
Scotch Pancakes for anyone unacquainted, are Scotland’s traditional pancakes (so the name is quite self explanatory, not like with scotch eggs!) They are quite small in size and super fluffy and yummy!
Scotch Pancakes For One
Scotch pancakes are the perfect make for one recipe! They are absolutely made for batch cooking and freeze excellently. You can also reheat in a variety of ways (see below) which makes them super quick and easy to eat when the mood takes you. While they are perfect for a breakfast treat, you can also eat them as a quick and easy snack. I don’t tend to keep chocolate or biscuits in, so if I’m having a craving for something sweet then these are a great fix.
Are Scotch Pancakes Sweet?
Scotch pancakes are a sweet pancake. If you are one of my American readers then you’ll definitely find them sweeter than traditional American pancakes. They are usually eaten with butter and jam, or in the same style as typical American pancakes – with fruit and syrup.
How Long Do They Keep?
These pancakes can be kept after cooling for up to 3 days. Cool and pop in the fridge on a plate wrapped in clingfilm – or directly wrapped in clingfilm. You can heat in the toaster (my favourite lazy method!) or under the grill or even in the microwave. You’ve no excuse not to make a batch to keep you going for a while!
Can You Freeze Homemade Scotch Pancakes?
Scotch pancakes can very easily be frozen. Allow to cool and then stack with a piece of baking paper between each one. Wrap in clingfilm tightly or place in a freezer bag and then freeze for up to 3 months.
Even better – they can be reheated from frozen. Simply follow any of the methods above – you will just have to use a slightly lower heat setting to make sure they warm through without overcooking/burning on the outside.
Products that work great for this recipe
Joseph Joseph Whiskle
T-fal Nonstick Pan
Mini Sauce Boat
Sweet, fluffy and perfect for breakfast or a quick treat, these Mandarin Scotch Pancakes are flavoured with a hint of orange and are absolutely delicious!
This recipe makes around 4 portions (12 pancakes) – I didn’t want to include instructions with a quarter of an egg for one portion. Since you can freeze them it really is worth making a batch of them even if you are cooking for one!
- 100g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- pinch of salt
- 1 large egg
- 100ml milk (see what makes up to 250ml)
- 1 mandarin orange, freshly squeezed (around 60ml juice) squeezed, plus zest
- Sieve the flour into a bowl and mix in the baking powder, sugar and pinch of salt
- Beat the egg and whisk in the mandarin juice and zest.
- Make a well in the center of the flour and whisk in the egg and orange mix.
- Add the milk a little at a time until you reach a good batter consistency – thick but liquid enough that it runs slowly off the whisk.
- Heat a little of the butter over a medium heat and add a medium ladleful of the batter. You want the pancakes to spread to around 10cm in diameter.
- Cook for around 2-3 minutes, until bubbles have formed on the top and the pancake is firm enough that you can get a spatula underneath and flip it over. Cook for another 3 minutes or so on the top before
- Serve on a plate with your favourite toppings – syrup, lemon juice, fruit, honey… Yum!
- The cooking time assumes you are making 4 portions of pancakes and your pan will hold 3 pancakes (so you need to make in 4 batches). You may need more time if you make more pancakes or less per pan.
- You can use any kind of orange if that’s all you have – I personally had mandarins in the house.
- Category: Breakfast
- Method: Hob
- Cuisine: British
- Serving Size: 1 (3 pancakes)
- Calories: 150
- Fat: 2g
- Carbohydrates: 25g
- Protein: 5g
Keywords: pancakes, british, scottish, breakfast, brunch, mandarin, orange