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