Granny’s Scottish Pancakes by Patricia Leslie

Posted by Competition Entrant on 13/01/2014

  • Vegetarian
  • Blog post
  • 4 of 5 8
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Desserts

Can be made with these products:


1 cup of self raising flour
1 egg approx half a cup of milk
1 table spoon of golden syrup
pinch of salt - if you must

Entered by Patricia Leslie on 13/01/2014

My Scottish granny used to make these for us whenever we visited. They were scrummy and so easy to make, no scales needed. You can scale up the quantities by using a mug for measuring. Best eaten freshly cooked with butter but can be stored in an airtight tin and served with butter, marg, jam etc. 



  1. Fill a cup with the self raising flour and then sift into a mixing bowl. Add the salt at this stage if you need it.
  2. Make a well in the centre of the flour. Break an egg into the cup (it will fill about half the cup, so if you are using a mug you'll need extra egg here)
  3. Top the cup up with milk and mix gently to combine the egg and milk.  Pour this mixture into the centre of the flour.
  4. Add the golden syrup and combine the ingredients by gently mixing the egg/milk/syrup in the centre so that the flour is gradually incorporated to the mix, with a wooden spoon. This helps to avoid it getting lumpy.
  5. When it s all mixed in you should have a thick batter (thicker than a pancake mix).
  6. Beat well to get lots of air in it.
  7. Cover and leave to rest in a warm place for 30mins. (You can miss this step if you are in a hurry. 


  1. Heat a flat bottomed pan with a little butter (butter and olive oil mix works too) just enough to grease the pan, not lots.
  2. Test to see if the pan is hot enough by dropping a small amount of the mixture into the pan - if it sizzles you are ready to go.
  3. Using a metal table spoon put a spoonful of the mix into the edge of the pan repeat, working your way around the pan and depending in its size you'll get 5 or 6 in at a time. Once you've dropped it in, don't touch it - no moving, spreading etc. gravity will do what is needed.
  4. Watch the bubbles rising to the surface and when the pancake is covered in bubbles it is ready to be turned over.
  5. Turn using a palette knife or wooden spatula and at the uncooked side hits the heat you will see it rise up. Wait a few minutes for the second side to be browned and then remove from the pan.
  6. When all are out, re-grease the pan and put the next batch in. By the time you've done this, you family will probably have scoffed the first ones! ENJOY.

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1 cup of self raising flour
1 egg approx half a cup of milk
1 table spoon of golden syrup
pinch of salt - if you must

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