How to create the most delicious Scotch Pancakes with Peach Compote.
Pancakes are great to enjoy all year and the excuse of pancake day means getting to flex your flipping skills and enjoy one (or five) pancakes. The best thing about pancakes is how versatile they are. Do you have them sweet? savoury? or a mix of both? Scroll down for this delicious and easy Scotch pancakes recipe.
Since my lesson, I have made these Scotch pancakes (drop scones) so many times. I think a peach compote is the most perfect part. Plus a truly delicious topping for a special occasion, brunch or a really lovely way to start the day.
For pancake day this year, I was treated to a lesson with master chef Arup Dasgupta on how to make the best Scotch pancakes. Most importantly how to decorate and top them to get the best flavours and most delicious dish you can.
I love Mary Berry Scotch pancakes however this recipe is now top of the pile.
Scotch Pancakes with Peach Compote
Check out a sneak peek video of what he treated us too.
A little about our cuisine maestro Arup…
Arup has worked in the finest Western and Indian restaurants. He started his culinary journey helping his mother cook traditional Bengali cuisine in Bokaro Steel City in India.
It was Arup’s time in France which has shaped his unique style when it comes to creating and presenting his dishes. It was here he was able to combine his two loves. The love of spices and flavours of Indian food with the craft and presentation skills from haute cuisine French training.
Arup Dasgupta has spent 20 years travelling the world and honing his incredible skills as a chef. Arup is constantly composing culinary masterpieces that will delight and amaze.
If you are looking for more pancake recipes you could try my Gluten Free Blueberry American style Pancakes – lactofree. My Apple Pancakes with kiwi, strawberries and pears .Or my Oatly Dairy Free Milk Review and Incredible Pancakes
How to make Scotch Pancakes (drop scones)
For the pancakes, sieve the flour, baking powder, salt and sugar into a bowl. Whisk the egg yolks until they are fluffy, add milk. Stir. Add half to the dry ingredients to the egg and milk mixture and whisk until you have a thick and lump free batter. Gradually add the second half of the liquid.
Heat a non-stick pan. When hot add a couple of sprays of sunflower oil and rub with a kitchen towel. Add a ladle full of batter. Leave to cook until bubbles appear on the surface. Turn with a rubber spatula, and cook on the other side.
Set aside and cook the rest. For best results keeping the pancakes warm place them on a warm plate and then cover with a clean tea towel.
How do you eat Scotch pancakes?
Scotch pancakes are best eaten hot, fresh from the pan. They taste great on their own but of course add toppings. What about butter and jam? Adding a mini Full English breakfast to the mix and serving the Scotch pancakes with sausages, bacon and eggs? Lemon and sugar is a traditional favourite Scotch pancake topping.
How can I store Scotch Pancakes?
Fresh Scotch pancakes (drop scones) should be stored in the fridge. Allow them to cool down first. Eat within two or three days. For best results pop in an airtight container.
You can also pop the Scotch Pancake (drop scones) batter into the fridge to use later. Bring back up to room temperature before using.
Pancake Day topping inspiration
SAVOURY TOPPING IDEAS
Avocado, smoked salmon with a sprinkling of nuts and seeds and creme fraiche on the side.
SWEET TOPPING IDEAS FOR SCOTCH PANCAKES
Poached peaches, fresh raspberries, blueberries and blackberries with a drizzle of maple syrup.
Such a stunning sight to top pancakes – fresh berries and physalis too!
Arup suggested having a sprinkling of matcha tea over the pancakes. Although I was little sceptical the flavour of the green tea would have it was incredible. Definitely a flavour combination worth trying.
Savoury Pancake Ideas
The last plate was definitely the posh pancake! Smoked salmon and caviar on cream. Savoury pancakes can come in so many different ways and it’s the savoury ones I think look spectacular.
You can create your own savoury scotch pancakes by using the recipe below. Then add your favourite savoury toppings on top. The Scotch pancake recipe below is the perfect starting point to either turn sweet or savoury.
The pancake de résistance.
Fresh berries, fennel flowers, fig compote, nuts and seeds, physalis, creme fraiche and a drizzle of maple syrup.
What is the difference between American pancakes and Scotch pancakes?
A Scotch pancake or a drop scone, is a slightly thick griddled pancake. Scotch pancakes are a delicious base for both sweet and savoury toppings.
American-style pancakes I find to be a little sweeter.
Scotch pancakes can be served on their own or with a simple drizzle of maple syrup or butter. Of course they can also be dressed up to include all your favourite pancake toppings.
Feeling inspired to make the Scotch pancakes with peach compote? Get flipping!
Arup Dasgupta has kindly shared with us a great Scotch pancakes recipe. Along with how to make a peach compote perfect to make for pancake day!
Read my piece on the Parisian Dinner with #NCSupperClubs and Arup Dasgupta here
Follow #NCSupperClubs on social media to find out more about their exclusive supper clubs in London.
Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite
Scotch Pancakes with Peach Compote
- 4 (4) table spoons self-rising flour
- 2 tsp (2 tsp) baking powder
- A small pinch of salt
- 2 tsp (2 tsp) caster sugar
- 2 (2) eggs
- 100 ml (100 ml) milk
- 4 (4) sprays of sunflower oil
- 4 (4) peaches about 150g
- 30 g (1.06 oz) sugar
- First make the compote, add the fresh peaches and sugar to a non-stick pan and cook until caramelised. Set aside.
- For the pancakes, sieve the flour, baking powder, salt and sugar into a bowl.
- Whisk the egg yolks until they are fluffy, add milk. Stir.
- Add half to the dry ingredients to the egg and milk mixture and whisk until you have a thick and lump free batter. Gradually add the second half of the liquid while whisking and carry on until the batter is lump free.
- Heat a non-stick pan. When hot add a couple of sprays of sunflower oil and rub with a kitchen towel. Add a ladle full of batter. Leave to cook until bubbles appear on the surface. Turn with a rubber spatula, and cook on the other side.
- Set aside and cook the rest. For best results keeping the pancakes warm place them on a warm plate and then cover with a clean tea towel.
Please note that the nutrition information provided above is approximate and meant as a guideline only.