Scottish pancakes
4 servings
30 minutes
Scottish pancakes, also known as 'pancakes', are tender, airy cakes with a light sweet aroma and a golden crust. They originate from Scottish culinary traditions and are often served for breakfast or afternoon tea. The recipe uses melted butter, cinnamon, and almond extract, giving the pancakes a rich flavor with subtle spicy notes. Whipped egg whites make them especially soft and fluffy. These pancakes pair perfectly with maple syrup, fresh berries, or simply powdered sugar. Their softness and lightness make them a delightful treat for cozy family breakfasts or friendly gatherings. They are best served hot straight from the pan to preserve their airy texture and rich taste.
1
Sift the flour into a large bowl, add baking powder, salt, and cinnamon. Mix with powdered sugar (leave 1 tablespoon of sugar for later).
- Wheat flour: 225 g
- Baking powder (raising agent): 2.5 teaspoons
- Salt: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Icing sugar: 60 g
2
Beat the yolks in a medium bowl until thickened. Then slowly whisk in the milk, melted butter, and almond extract.
- Chicken egg: 4 pieces
- Milk: 500 ml
- Clarified butter (ghee): 90 g
- Almond extract: 1 teaspoon
3
Make a well in the flour, slowly pour in the yolk mixture while constantly whisking to combine thoroughly.
- Wheat flour: 225 g
- Chicken egg: 4 pieces
- Milk: 500 ml
- Clarified butter (ghee): 90 g
- Almond extract: 1 teaspoon
4
Pour the egg whites into a clean bowl and whip until slightly frothy, then add the remaining sugar. Continue whipping. Mix with the batter.
- Egg white: 6 pieces
- Icing sugar: 60 g
5
Place a large frying pan over medium heat. Pour in some sunflower oil (enough to cover the bottom) and wait for it to heat up. Spoon the batter into the pan to make 4 pancakes with a diameter of 8-10 cm. Cook for 2-2.5 minutes until the bottom is golden, then flip and cook the other side for another 1.5-2 minutes until it is light golden.
- Sunflower oil: 5 tablespoon
6
Remove the pancakes from the pan with a slotted spoon and serve immediately, either dusted with powdered sugar or drizzled with maple syrup.
- Icing sugar: 60 g
7
Prepare the remaining pancakes in the same way, making 4 at a time, adding oil as needed. It's best to serve the pancakes immediately from the skillet.
- Sunflower oil: 5 tablespoon
