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Cakes and Desserts
Cakes and Desserts Info


Traditional Buttermilk Pancakes

scotch pancakes

What you’ll need

Non stick frying pan.


  • 250g Plain flour
  • ½ teaspoon bicarbonate of soda
  • 25g caster sugar
  • 1 egg
  • 300ml buttermilk
  • Pinch salt


  1. Sieve the flour and bicarbonate of soda into a bowl and add the sugar and salt and mix in.
  2. Make a well in the bottom and add the egg and most but not all of the milk and whisk together until the batter is smooth and has a dropping consistency. Add more of the milk if required. Do NOT over mix.
  3. Heat a non-stick pan or griddle and grease with a little butter then for each pancake drop 1 large tablespoon of the batter onto the pan and cook for 1-2 minutes on one side before turning over. They are ready to turn when the bubbles start to burst.
  4. Turn over and cook until golden on the other side.
  5. Serve warm with your choice of topping.
  6. These will keep for a few days and are great toasted.


For banana buttermilk pancakes, add a large mashed banana to the batter and ½ teaspoon of cinnamon if you like and cook as above.

You can use regular full fat milk instead of buttermilk.



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