recipe

Queen Elizabeth’s pancakes recipe: here’re to make them at home!

Total time: 20 min
Difficulty: Low
Serves: 4-6
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Get ready for a real breakfast treat! Also known as drop scones in the UK, this Scottish pancake recipe makes the most delicious pancakes. They’re slightly smaller and thicker than American pancakes and are also made slightly differently. So why are they called Queen Elizabeth’s pancakes? Well, it’s said that the recipe is actually the Queen’s personal ‘drop scone’ recipe. It’s the same recipe that was used when she hosted President Dwight Eisenhower at the Balmoral Castle in 1959. The pancakes were so delicious that he requested the recipe during his stay! The recipe includes the traditional way in which the ingredients were measured—using teacups—but we made it a bit easier by including exact measurements.

Tips

A ‘teacup’ measurement works out to about 180ml, which is a ¾ cup! If you don’t have caster sugar, you can use granulated sugar instead.

Unlike traditional pancakes, the mixture needs to be beaten very well before use.

The mixture shouldn’t stand too long before cooking.

Cook the pancakes over medium-low heat. Too hot, and the pancakes will burn before the center is cooked.

Even if you use a non-stick pan, you’ll need to make sure that the pan is greased properly to prevent sticking. You can use either butter or coconut oil.

If you’re using unsalted butter, add a pinch of salt to the batter.

The cooked pancakes can also be frozen. Cool them first, pack them in an airtight container, and freeze them for up to 3 months. Allow to thaw in the fridge overnight or at room temperature for a few hours.

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How to Store Queen’s Pancakes

The batter needs to be used immediately. The cooked pancakes will keep in the fridge for up to 3 days, in an airtight container. To reheat the pancakes, place them on a baking sheet and heat them at 200°F.

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Can I Make It Ahead of Time?

Once the batter is mixed, the pancakes need to be cooked immediately, so this recipe is not ideal for making ahead of time.

What To Serve with Queen’s Pancakes

These Scottish Pancakes are best served with honey, golden syrup, butter, jam, and a dollop of freshly whipped cream. Add fresh fruit for a bit of color.

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Ingredients
Eggs
2
caster sugar
50g (4 tbsp)
Milk
350ml (2 teacups)
All purpose flour
470g/3 cups (4 teacups)
salt
2g (1/4 tsp)
Baking soda
10g (2 tsp)
Cream of tartar
15g (3 tsp)
Butter
30g (2 tbsp)
Powdered sugar

Instructions

In a bowl add the eggs, sugar, and part of the milk and whisk until the sugar dissolves.

Sift the flour into the bowl.

Add the rest of the milk and continue to whisk.

Add the salt, baking soda, and cream of tartar and mix until fully combined.

Add the melted butter and stir through again.

Melt butter in a pan over medium heat. Using a 1/3 measuring cup, pour the batter onto the pan.

Cook the pancakes until bubbles start to form on top.

Then flip, and continue to cook.

Dust with powdered sugar before serving.

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