Drop Scone Pancakes

It’s Pancake Day, and Bean has set out his desires for both breakfast and lunch to be pancake-based this year. he prefers the thick, fluffier pancakes; not being so fond of the thin crepe style pancakes that I might have with lemon juice and sugar. It suits me that he likes the small pancakes, though, as I can whip up a large batch and freeze them for future eating. They pop easily in the toaster to warm directly from frozen for a quick breakfast any time you fancy.

Drop Scone Pancakes

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 pancakes


  • 250 g Self-raising flour
  • 1 tsp Baking Powder
  • 2 medium Eggs
  • 300 ml Milk I use semi-skimmed
  • 1 tbsp Flavourless oil for frying


  1. Mix baking powder into flour

  2. Combine all ingredients and whisk until a smooth, thick better is formed (I use a stand mixer to make light work of this)

  3. Heat frying pan or hot plate. I set my crepe maker to level '2'.

  4. Brush cooking surface with oil, using a silicone pastry brush.

  5. Spoon small ladle-fulls of batter onto the cooking surface, and spread out with the back of a spoon to a rounded shape if needed.

  6. Flip using a spatula once light brown on one side, and cook the other side.

  7. Cool on a cooling rack and freeze separated by strips of greaseproof paper.

  8. Toast from frozen whenever required (can also be warmed in an oven if cooking in bulk for many people).

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