I make Scotch pancakes for the girls a lot. So I thought I would share the recipe with you today since it is Shrove Tuesday (or pancake day). I’ve been making Scotch pancakes regularly since F started weaning. They are slightly thicker than normal pancakes so they are perfect for little hands. They are really versatile too and you can either make them plain or add fruit like I do. Most of the time I add blueberries and banana slices. My two love them for breakfast (and since the only sugar is coming from the fruit they are a healthy breakfast that they think is a treat) or as a dessert.
Scotch pancakes are slightly thicker than normal pancakes and are delicious with added fruit.
- 1 cup plain flour
- 1 cup milk
- 1 medium egg
- 1 handful porridge oats (optional)
- 1/2 cup frozen blueberries (optional)
- 1 banana thinly sliced in to rounds
In a large bowl mix the flour and porridge oats (if using).
Add the milk and egg.
Whisk until you have a smooth, lump-free batter.
Add the blueberries and mix through.
Heat a non-stick frying pan over a medium heat with a thin layer of oil or butter.
Once the pan is hot add a small ladle of batter, in a standard frying pan you should be able to fit about 3 pancakes. I add banana slices to each pancake at this point.
Cook for a few minutes until bubbles appear on the surface and the edges are set.
Flip the pancake over and cook on the other side.
Once the pancake is golden on both sides, set aside and repeat with the remaining batter.
Pin for later: