Fluffy Pancakes

This is another favourite recipe from my mum. I always called these ‘scotch pancakes’ as a child and they were a real treat.

Preparation time: 30 minutes

Cooking time: 1 hour

Makes approx 12 pancakes


  • 3 eggs
  • 85 g butter
  • 85 g caster sugar
  • 200 g self-raising flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 120 ml milk
  • 1/2 tsp vanilla extract
  • extra butter for cooking

Separate the egg whites into a medium sized bowl, retaining the yolks for later. Whisk the egg whites for a couple of minutes until fluffy.

In a separate bowl, cream the butter and sugar until pale. Whisk in the egg yolks. Sieve in the flour, salt and baking powder. Add the milk and mix together but don’t be too vigorous (you may need a little more than 120 ml of milk – the mixture should resemble cake batter). Fold in the egg whites a little at a time. Again use a light touch so as not to get rid of the air bubbles.


Heat a frying pan on a low heat. Add a knob of butter and drop in a spoonful of the mixture. Flip when bubbles appear. I like to serve these warm with yoghurt, fresh fruit and maple syrup.

These pancakes keep well for a few days. Try including chocolate chips, raisins, chopped strawberries or blueberries to the pancake mixture for a variation.



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