Griddle Cakes

These fluffy and flavorful Griddle Cakes, also known as Drop Scones only need a few ingredients and a stack is ready in 20 minutes, making this ideal for days where you're craving pancakes, but don't have much time.

What is a griddle cake?

Known by many names from Drop Scones to Scotch pancakes. A griddle cake is a type of pancake, typically cooked on a griddle or a flat cooking surface. It is known for its thick, fluffy texture and golden-brown appearance.

Ingredients and substitutions for Griddle Cakes

• Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny. If you prefer, you can substitute with self raising flour in equal measure and leave out the baking powder.
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
• Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential.
• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Baking powder: This helps our pancakes rise and gives them that fluffy interior.

See recipe card for quantities.

How to make Griddle Cakes:

Step 1: Dry ingredients: Stir together in a bowl.

Step 2: Wet ingredients: Add the egg and whisk in the milk to form a batter.

Step 3: Heat: Drop a ladleful of batter and cook until bubbling and golden, flipping to cook the remaining side in a buttered skillet.

Step 4: Serve: Plate up a stack with a little drizzle of Scottish honey.

Step 5: Enjoy: Dig in, whilst hot.

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Griddle Cakes

Sylvie Taylor

A stack of these golden-brown Griddle Cakes come together quickly for a stack that is sure to become your new favorite morning treat!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Scottish

Servings 16 small pancakes

Calories 78 kcal

Ingredients

  

1x2x3x

• 214 grams / 1 ⅓ cups plain flour
• 6 grams / 1 ½ teaspoons baking powder
• 75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
• 90 grams / 2 medium eggs room temperature
• 120 grams / ½ cup milk

Instructions

 

• Place the flour, baking powder and sugar into a bowl and stir together, forming a well
• Add the eggs and whisk in the milk, adding in a slow stream to form a batter.
• Heat 2 teaspoons of butter in a heavy based frying pan or skillet on medium heat until it’s bubbling.
• Drop a ladleful of batter into the skillet, cooking until it’s bubbling and golden, flipping to cook the remaining side.
• Serve a stack with a little drizzle of Scottish honey.
• Dig in, whilst hot.

Notes

• Thick batter: Unlike most other pancake batter, the griddle cake batter is much thicker, but that helps it stay on the spot on your pan and rise, so don’t be tempted to mess with extra liquids if you’ve not made a stack before.
• A griddle or heavy based frying pan is best: They help to keep the heat steady, even on a low temperature to make those outer edges golden and resulting in fluffy pancakes.
• Customizing your griddle cakes: You can add ingredients like blueberries, chocolate chips, or even spices like cinnamon for extra flavor. Feel free to experiment and make them your own!

Adapted from Scottishrecipes.com

Nutrition

Calories: 78kcal

Keyword breakfast, brunch, pancakes

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