Breakfasts

Traditional Irish Drop-Scone Pancakes

An authentic, old-school Irish grandmother favorite. Thicker and fluffier than a crêpe but lighter than an American pancake, these are mixed swiftly and dropped directly onto a hot griddle pan.

10 mins
Prep
10 mins
Cook

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Ingredients

  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • A pinch of salt
  • 2 large eggs
  • approx. 150ml whole milk
  • 30g butter, melted (plus extra for the pan)

Method

  1. Sift the self-raising flour, baking powder, caster sugar, and salt into a large mixing bowl.
  2. In a separate jug, whisk the eggs, whole milk, and melted butter together.
  3. Make a well in the center of the dry ingredients and gradually pour in the wet mixture, whisking smoothly from the inside out until a thick, uniform batter forms.
  4. Heat a large non-stick frying pan or griddle over medium heat and grease lightly with a tiny smear of butter.
  5. Drop large spoonfuls of the batter onto the hot pan, leaving space between them. Cook for 2-3 minutes until bubbles form on the surface and the underside is golden-brown.
  6. Flip with a spatula and cook the other side for another 1-2 minutes until puffed up. Serve warm stacked with butter, jam, or honey.