Cooking

Breakfast Pancakes: Whip these ahead of time for your weekend

March 26, 2019 / 10 Comments

Would you like to wake up on a weekend and not worry about breakfast? Well, then these breakfast pancakes are a perfect solution for you as they can be whipped ahead of time. You can make them a day before and reheat them in the oven for a perfect weekend breakfast. No more standing over the stove last minute!

‘In her letter to President Eisenhower, the Queen gave a recipe for enough drop scones, also known as Scotch pancakes, to feed 16 people. And she added a couple of personal tips, suggesting ‘I think the mixture needs a great deal of beating while making and shouldn’t stand about too long before cooking’, and: ‘I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too.’

 https://www.dailymail.co.uk/femail/article-4436476/The-Queen-takes-Mary-Berry-1959-drop-scones-recipe.html

Here’s the Queen’s recipe if you want to try Scotch Pancakes her way. But, I have my own way after much experimenting and I am quite happy with the results. For those of you who don’t know, Scotch Pancakes are thicker, sweeter and fluffier version of the regular pancakes. Traditionally, they are cooked on a cast iron griddle.

I like them especially because you can cook them in advance. Unlike regular pancakes, which must be eaten hot, these will taste just as good when luke warm. And you certainly don’t need a knife and fork, so feel free to casually pop them in your mouth when you have a hankering for a little snack. You can top them with fresh fruit, jam, home made Nutella or honey. Isn’t that just wonderful!

Feel free to prepare a big batch in advance, store them in the freezer, and pop them in the toaster or an oven to revive. If you are going for a walk in the woods, a hiking or a camping trip, these little pancakes will make great companions for that extra treat. Perhaps, you can carry a little bottle of Maple syrup or peanut butter and jam to smear them with.

You can replace the flour with chestnut or Almond flour to make a gluten free version. Probably add a banana, soy milk and flax seeds for a vegan version. Let your imagination take off as the base of these pancakes will serve you as a good foundation. So go make these today, store away the extra in a bag and enjoy them out on your walk with your cup of tea tomorrow. I would truly love to hear your stories, and how well they turned out for you.

But I insist, please do use a hot cast iron griddle and grease it lightly with oil before adding the batter. Bon Appétit, hope you enjoy these lovely breakfast pancakes, I know I do!

OrangeScotch Pancakes

Easy and quick to whip up Scottish Pancakes also known as drop scones. Best eaten with lashings of butter and maple syrup or honey. Perfect with Golden Syrup, but it’s hard to find it here in Norway. 

You can make these ahead of time, and keep them wrapped up in the fridge. Can be eaten cold or reheat them in an oven at 160 C for 10 minutes and they are good to go. 

If you want you can even replace the orange juice with milk and so in this case you will use 180g milk. Good to know for days when you don’t have oranges lying around the house! But everyone has milk! 🙂

  • 130 ml Orange Juice (You could replace this with milk)
  • 50 ml Milk
  • 160 g Flour
  • 1.5 t Baking Powder
  • .5 t Mixed Spice (Optional)
  • 50 g Sugar
  • 1 Each Egg
  • 1 t Orange Zest

  1. 1. Whisk together flour, baking powder, sugar and mixed spice to combine well

    2. Mix orange juice with milk to combine

    3. Make a well in the centre of the dry ingredients and add in the egg along with half of the liquid mix.

    4. Whisk gently to form a thick batter

    5. Then add in the only enough of the remaining liquid to make the consistency of a thick pouring cream

    6. Use a cast iron skillet for best results and grease it with a little butter or oil

    7. Drop a large spoonful of batter into the hot pan, to cook two or three at a time, space them apart.

    8. You will see bubbles appear on the surface, so its time to flip them and cook for about one minute until golden brown

    9. Transfer to a plate and keep them warm with a clean tea towel. 

    10. Serve them with butter and honey, maple syrup or even golden syrup.

Hey, you can even eat them with jam or add chocolate chips, bananas, raisins, or whatever catches your fancy. Get creative! 

Now you can enjoy a lovely weekend brunch and carry them with you on your long walks along with a cup of tea or lemonade

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