Drop scones or Scotch pancakes, griddle cakes, American Style Pancakes etc. they’re basically all the same. They’re roughly 10cm across, but much thicker than the traditional English “Shrove Tuesday” thin style pancakes.
My mum used to make these (not very often, and sadly with white flour and eggs) but we loved them. This is a vegan version of the same recipe – but made with wholemeal flour – so much more nutritious. I’ve included a matrix/chart so you can work out how many you want & how much batter to make. An electric whisk makes short work of making the batter. It’s a good idea to make the batter around 30 minutes before hand because that gives the flour time to expand. But you can just throw it together and it will still work.
They’re a great Sunday morning treat – especially with chocolate spread, maple syrup and banana! Adding lemon juice although controversial in my household makes them super lovely in my opinion! Around 4 per person is about right, though some like more and some like less.
A good cast iron skillet is the best thing to cook them on. I use a Le Creuset one that I’ve had for years. It’s square, so four at a time works really well. To keep them from drying out, I like to put a large rectangular pyrex dish in the oven, with a clean tea-towel folded on 70°C. Then as you do each batch of 4, you can slip them between the folded tea-towel, and they keep nice and warm and moist. Once the Drop scones or Scotch pancakes are all cooked, you can put them on the table for everyone to dig in!
Drop Scones, Scotch Pancakes, Griddle Cakes, American Style Pancakes etc
- 1 large mixing bowl
- 1 set of digital scales
- 1 hand or electric whisk
- 1 square griddle pan
- 1 silcon brush
- 1 55ml serving spoon (approx)
- 1 spice grinder only needed if you're adding the flax seeds.
- 55 g buckwheat flour
- 170 g Self raising wholemeal flour
- 9 g finely ground chia seed OR 6g egg replacer
- 5 g baking powder
- 472 g plant based milk or your choice.
- Pinch of salt.
- Place all the ingredients in a bowl and mix with a spoon or whisk
- Then add the plant based milk, and whisk well until no unincorporated flour/dry ingredients remain.
- Leave to stand while you heat the griddle pan (square is best) for cooking them.
- At the same time, place a large oblong pyrex or similar dish in the oven with a tea towel folded in half in the dish – set the oven to around 70/80°C
- Put the griddle pan on a medium heat.
- Use a silicon brush to oil the pan – pour a little oil in the pan first and spread it with the brush.
- Use a larger size serving spoon that holds roughly 60 to 65ml/gram of liquid.
- Put four spoons of mixture – one in the centre of each corner of the pan.
- Wait until there are plenty of bubbles forming on the surface of the drop scones, but whilst the surface is still wet,
- quickly turn them over and cook the other side for around 20-30 seconds.
- Place them one on top of the other so you have a stack of four....
- Place them in the oven between the folded tea-towel – this keeps them moist and warm.
- Put another dribble of oil in the pan and spread with the brush and repeat until all the mixture is used.
- serve with sliced banana, lemon juice, chocolate spread, peanut butter, maple syrup..... which vegan cream even!
- Here you will find the matrix for making from 12 to 36!
|number of pancakes||Buckwheat/spelt/einkorn etc||S/R wholemeal||total flour||chia seed - or||egg replacer||baking powder||Soya/oat/almond milk|
The amounts given below are the quantities for 16, which is about right for 4 people – but I’ve included a separate printable document with various other numbers of pancakes – so you can just decide how many you want – read off the appropriate amounts – and get whisking and cooking. I’ve given and alternative to the egg replacer – just add the ground chia seeds to the dry ingredients before whisking.