Traditional Scotch Pancakes (Nan's Proper Drop Scones)
Every time I visit my family back in the UK, the first thing I crave isn’t a fancy gastropub meal—it’s the smell of my nan’s kitchen on a rainy Tuesday afternoon. She’d have the “girdle” (that’s a Scottish griddle for my friends across the pond) heating up before the kettle had even started to whistle.
These Scotch pancakes—or “drop scones” as they’re known in many households—were her specialty. To me, this traditional Scottish pancakes recipe is proper British cooking: simple, honest, and designed to make you feel completely at home. It’s one of those classic british teatime treats that never goes out of style.
More Than Just a Breakfast: The History of Scotch Pancakes
British food often gets a bad rap for being plain, but there is a sophisticated simplicity in a perfect drop scones recipe. Unlike American flapjacks or my blue-ribbon buttermilk pancakes, which are often served in a massive stack for breakfast, Scotch pancakes are a versatile treat.
In Scotland, these are a teatime staple. They are smaller, about three inches across, and have a texture more akin to a light sponge cake than a bread. Unlike the airy height of fluffy Japanese soufflé pancakes, you don’t necessarily need a fork and knife; you grab one, spread it thick with salted butter, and tuck in.
The Secret to this Drop Scones Recipe
The name “drop scone” comes from the technique of dropping the batter vertically from the spoon. When you hold the spoon upright, the batter flows off the tip and naturally forms a perfect circle. It’s a bit of kitchen magic that yields a much tidier result than the “pour and hope” method used for traditional crepes.
Another trick I learned for this nan’s pancake recipe in the gastropub kitchens is the importance of the “tea towel steam.” As soon as those scones come off the heat, you must wrap them in a clean cloth. If you’re looking for an easy drop scones method, this resting step is the one you can’t skip.
Tips for the Perfect Scotch Pancakes (Girdle Cakes)
- Mind the Heat: If your pan is too hot, the sugar in the batter will burn before the middle is cooked. If you’re in a rush, sheet pan pancakes are faster, but for these, you want a steady, medium heat.
- The “Dry Bubble” Cue: Don’t be tempted to flip too early. Wait until the bubbles on top have actually burst and the holes look slightly “set” or dry.
- Don’t Overwork It: Whisk the batter until the lumps are mostly gone, but don’t beat it into submission. Over-mixing develops the gluten and makes the scones “tough as old boots.”
Whether you’re serving these for a weekend brunch or a proper afternoon tea with a pot of Earl Grey, they are guaranteed to disappear in minutes. They also toast up beautifully the next day—if you actually have any leftovers.
Tuck in, you’ve earned it!
Traditional Scotch Pancakes (Nan's Proper Drop Scones)
Ingredients
Instructions
In a large bowl, sift together the flour, caster sugar, cream of tartar, and bicarbonate of soda. My nan always said sifting was the secret to a light scone, so don't skip it.
Make a well in the center of the dry ingredients. Pour in the beaten egg and about half of the milk. Use a wooden spoon to whisk from the center, gradually drawing in the flour.
Slowly add the remaining milk while whisking until you have a thick, smooth batter. It should be thick enough to hold its shape for a second when dropped from a spoon—not runny like a crepe. Let it rest for 10 minutes.
Heat a heavy-bottomed frying pan or griddle (what we call a 'girdle' in Scotland) over medium heat. Lightly grease it with a tiny bit of butter, then wipe most of it away with a paper towel. You want a matte finish, not a shallow fry.
Hold a large spoon vertically and let the batter 'drop' onto the hot surface to form circles about 3 inches wide. Cook until the surface is covered in bubbles that have begun to burst and look 'dry'.
Flip the pancakes with a palette knife or spatula. They should be a beautiful, uniform golden brown. Cook the other side for about 45-60 seconds.
Immediately transfer the finished scones to a clean, warm tea towel and fold it over them. This 'steams' them slightly, keeping them soft and pillowy.