Content

• Ingredients
• Steps
• Method 1 of 3: Plain Scotch Crepes
• Method 2 of 3: Scotch Pancakes with Caramelized Banana
• Method 3 of 3: Airy Scotch Crepes with Raspberry Compote
• Tips
• Warnings

Scottish pancakes are similar to American ones. These airy toasted pancakes can be served for breakfast or even as a treat for dinner. You can make crepes from scratch and serve them with raspberries, bananas, or plain.

Ingredients

Plain Scottish Pancakes

• 225 grams (2 cups) wheat flour
• 5 ml (1 teaspoon) tartar
• 2.5 ml (1/2 teaspoon) baking soda
• 2.5 ml (1/2 teaspoon) salt
• 25 g butter
• 1 medium egg
• 1 cup buttermilk

Scottish Pancakes with Caramelized Banana

• 3/4 cup flour
• 1 teaspoon baking powder or baking powder
• A pinch of fine sea salt
• 1/4 cup buttermilk
• 3 tablespoons and 2 teaspoons of cold water
• 2 large eggs
• Sunflower oil for frying
• 4 large bananas
• 1/4 cup sugar
• 3 1/2 tablespoons butter
• A drop of rum
• vanilla ice cream

Airy Scottish pancakes with raspberry compote

• 3 cups flour
• 5 teaspoons baking powder or baking powder
• 2 eggs
• 1/3 cup and 1/2 cup sugar
• 1 1/2 cups whole milk
• 2 tablespoons salted butter

Steps

Method 1 of 3: Plain Scotch Crepes

1. 1 Collect ingredients.
2. 2 Sift dry ingredients into a bowl.
3. 3 Add the egg. Make a well with a wooden spoon in the dry ingredients, then add the egg. Break the yolk.
4. 4 Add the buttermilk and blend quickly for a thick dough. Do not mix for too long, otherwise gluten will form in the dough and the pancakes will not rise.
5. 5 Prepare. Pour large pancakes into a preheated, lightly oiled skillet with a thick bottom. Cook for a few minutes on each side. If preparing a large batch, place the prepared pancakes on a heat-resistant dish and place in the oven. When all the pancakes are ready, place them on the plates.
6. 6 Serve. Add butter, maple syrup, fresh strawberries or blueberries, whipped cream; whatever you want!
7. 7 Ready.

Method 2 of 3: Scotch Pancakes with Caramelized Banana

1. 1 Sift dry ingredients. Combine flour, baking soda and salt in a sieve. Sift them into a medium bowl. Make sure to get rid of the lumps.
2. 2 Add liquid ingredients. Use a wooden spoon to make a well in the dry ingredients. Break the eggs into a separate bowl. Whisk them thoroughly. Pour the egg mixture into the well. Whisk the buttermilk and 3 tablespoons of cold water in another bowl. Pour half of the buttermilk mixture over the eggs.
3. 3 Mix the ingredients. Gradually blend the liquid and dry ingredients, starting in the middle of the well and working outward. Continue mixing until you achieve a thick yet uniform texture. Gradually add the rest of the buttermilk, mixing constantly. Continue whisking until the mixture is smooth and lump-free.
4. 4 Make pancakes. Pour 2 tablespoons of sunflower oil into a heavy-bottomed skillet. Lubricate the bottom of the pan evenly with a paper towel. Each pancake is 1 ladle of dough. Cook for 60-90 seconds. Pancakes should be golden brown. Turn the pancakes over and cook for another 45-60 seconds on the other side. Prepare pancakes with leftover dough.
   • You should have 10-12 small pancakes.
   • To keep them warm, keep them in a slightly heated oven while you cook the bananas.
5. 5 Get some bananas. Slice the bananas longitudinally. Place sugar in a non-stick heavy-bottomed skillet. Once the sugar has melted, turn the heat on high and cook until the sugar is golden brown.
6. 6 Caramelize the bananas. Add butter and sugar and stir. Place the bananas in the mixture and cover with the mixture. Bananas should be golden and slightly soft.
   • Use a knife to test the bananas.
   • If you're confident enough, you can toss over the skillet slightly to coat the bananas with caramel.
7. 7 Flambe bananas. Remove skillet from heat. Pour some rum into the cut pan. Light the skillet with a long kitchen match. Place the pan back on the stove. When the flame has subsided, add two teaspoons of water and stir to loosen the caramel.
   • At first, the flame will be high. Be careful not to burn yourself.
   • Never pour rum over an open flame. If you have an electric stove, you do not need to remove the pan from it, but it is necessary if you are cooking on a gas stove, as accidental spilling of rum can start a fire.
8. 8 Serve the pancakes. Remove the pancakes from the oven. Place two pancakes on each plate and add 3-4 banana slices. Place a scoop of ice cream on top of the bananas. Spoon the ice cream over with a spoonful of caramel from the skillet. Eat immediately while the dish is hot.

Method 3 of 3: Airy Scotch Crepes with Raspberry Compote

1. 1 Make a compote. Place a small package of frozen raspberries in a saucepan. Cook over medium heat until the berries begin to melt. Add 1/2 cup sugar and stir. Simmer over low heat, and in the meantime, start making pancakes, checking the compote every few minutes.
   • When the compote thickens, taste it. If it's too tart, add another tablespoon of sugar until it's sweet for your taste. If the compote is ready, remove it from the heat and set it aside.
2. 2 Sift dry ingredients. Sift flour and baking powder together into a large bowl. Make sure there are no clumps.
3. 3 Mix the ingredients. Break the eggs into a bowl. Add sugar and whisk, then add milk and whisk again. Make a well in the flour and pour some liquid ingredients into it. Continue adding liquid ingredients gradually and keep mixing.
4. 4 Add butter. Melt the butter in a skillet. Pour melted butter into the dough.Stir with a spoon until it mixes with the batter.
5. 5 Make pancakes. Place a heavy-bottomed skillet over medium heat. Cover with cooking fat or oil. Pour in 1/4 of the dough. Cook for 2-3 minutes. Bubbles should appear on the surface of the dough. Flip the pancake over and cook for another 1 minute. The pancake should be browned on both sides. Then remove it from the pan and cook the rest of the pancakes. Serve with raspberry compote.
   • From this amount of dough, you can make pancakes for 4 people.
   • While preparing the rest of the pancakes, place the ready-made ones in a heat-resistant dish and place in a warm oven.

Tips

• Be sure to melt the butter in a skillet, otherwise the pancakes may end up raw and dry at the same time.
• If the dough is too thick after mixing the ingredients, add a little water.
• Scotch pancakes are best served with tea, garnished with butter and maple syrup or jam.

Warnings

• Make sure the pan is preheated before pouring in the dough, otherwise it will spread throughout the pan and burn.
• Since the acid in buttermilk reacts with baking soda, the pancakes should be cooked as soon as possible after mixing.