I love pancakes. Thick, thin or savoury, I’m in. I’ll extend to their near cousins the waffle too. And I’m not shy about having them for meals that aren’t breakfast or brunch either.
This is a pretty classic scotch pancake recipe made a little more grown up with the addition of booze. I last made this on pancake day as the dessert course for a major pancake feast. Serve with some crème fraiche to cut through the sweetness of the compote. The scotch pancakes can of course also be made and topped with anything else like golden or maple syrup. Bacon would be a great addition for breakfast.
Apologies for the shoddy photo.
Serves 4 – 262 Kcal per serving
Scotch Pancake Ingredients:
125g Self Raising Flour
2 tbsp Caster Sugar
1/2 tsp Sea Salt Flakes
1 Large Egg
150ml Skimmed Milk
Frylight Spray (not the Olive Oil one)
Bourbon, Peach and Ginger Compote Ingredients:
1 tin Peach Slices or Halves in Juice
1 ball Stem Ginger
1 tbsp Dark Brown Sugar
2 tbsp Bourbon
To make the compote:
Chop 1 tin Peach Slices or Halves in Juice into small pieces and add to a small saucepan along with a finely diced 1 ball Stem Ginger and 1 tbsp Dark Brown Sugar. Place on a medium heat and bring to a gentle boil, stirring the sugar in until melted.
Add 2 tbsp Bourbon and leave the compote to simmer gently while you make the pancakes.
Tip – Add a little water if the compote starts to become dry.
To make the Pancakes:
Measure 125g Self Raising Flour, 2 tbsp. Caster Sugar and 1/2 tsp Sea Salt Flakes into a medium mixing bowl and stir to combine.
Make a well in the centre of the bowl and add 1 Large Egg. Start adding 150ml Skimmed Milk bit by bit and whisking the batter until all the milk is combined. Try to whisk any lumps out when the mix is still quite thick as they are harder to get out a more liquid batter.
Turn the oven onto a low heat to keep the batches of pancakes warm as you go along.
Heat a medium frying pan to just smoking point then turn down to a medium heat.
Spray the pan with 3 sprays of Frylight Spray.
Using a tablespoon of batter for each, make 4 piles of batter in the pan, leaving room for each to spread a little. If they spread and touch, it isn’t an issue but try to make them not touch for rounder pancakes.
When little bubbles start to appear on the surface – about a minute, flip each pancake over. Start with the first one you put in the pan and work round in the same order.
Leave the pancakes for another 30-60 seconds and check the colour underneath. when golden brown, remove from the pan and transfer to a plate in the oven to keep warm.
Repeat the process until all of the batter is used, there should be circa 16 pancakes made in 4 batches.
Serve 4 warm pancakes per portion with the warm compote and some crème fraiche.
They can be rewarmed for 20 seconds in the microwave or in a dry pan and will keep for a couple of days.
The compot will last up to a week in the fridge.