You’re probably wondering what the difference is between “regular” pancakes and “Scotch” pancakes.
Well, as far as I can tell, the main differences are that Scotch pancakes are thicker than regular pancakes and they taste about six thousand times better. There’s extra sugar, egg, and baking powder which means they are sweeter, richer, and fluffier. Can I get an Amen?
If you’re a regular reader you already know that I inadvertently signed up for a lifetime of frustrating Saturday mornings spent trying to pry the husband out of bed. I’m an early riser, and he… is not.
So far, the best way I’ve found to get his lazy bones out of bed and ready for a fun day of weekend activities is PANCAKES. But not just any pancakes.
Scotch pancakes… from scratch.
This method works even better when I put a little bit of raspberry sauce on top of the pancakes.
Oh, who am I kidding? Let’s go with a LOT of raspberry sauce.
I’m a total sucker for pancake pictures.
I don’t have a recipe for the raspberry sauce because I don’t think it qualifies as a “recipe”, per se. It’s just a bag of frozen raspberries from the freezer aisle (where most frozen stuff lives) brought to a boil in a saucepan with some sugar. How much sugar? Eh, start with a half cup and work your way up.
Raspberries can be a bit tart sometimes, so taste a few several spoonfuls as you go and make it as sweet as you like it.
Just look at all of that cascading-goodness.
So I have something funny to share with you about pancake recipes. Check out this happy little screen shot from Google Trends:
This shows the popularity of people searching for “pancakes.” Notice all those little spikes happening once per year? Those are all occurring the week before Valentine’s Day in February.
I mean, come on, people. Pancakes need not be a once-per-year event.
It’s easy! I promise!
Make them for your wife. Or your husband. Or for yourself because you are awesome and you deserve it.
Take a big, fat bite.
Here’s Your Recipe!
- • 3 cups all-purpose flour
- • 5 teaspoons baking powder
- • 2 eggs
- • ⅓ cup sugar
- • 1½ cup of whole milk
- • 2 tablespoons salted butter, melted
- Sift together the flour and baking powder into a large bowl.
- In a medium bowl, whisk the eggs and sugar together until combined. Whisk in the milk.
- Use a spoon to make a well in the flour mixture, then pour in the wet ingredients while continuing to whisk.
- Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.
- Heat a cast iron skillet or griddle over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface. Let cook for 2 or 3 minutes until bubbles appear on the surface and the edges look golden brown in color. Flip the pancake and let cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees. Continue with remaining batter.