Gluten Free Scotch Pancakes or Drop Scones

Makes 6

Sometimes known by more than one name these traditional small pancakes are a tea time delight. Serve them warm on their own or spread with home made jam.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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  1. Put the flour into a jug, then beat in the eggs (if using swaps add the chickpea flour + water) and milk to make a smooth paste.
  2. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  3. Stir the batter then spoon or pour some into the pan to make 8cm/3” circles.
  4. Cook over medium heat.
  5. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
  6. Repeat until the batter is used.
  7. Serve warm or cold with jam.

Equipment

Large frying pan

Temperature

Medium Heat

Can anyone tell me how far in advance I can make these pancakes, if I want to serve them as a canapé at a drinks do?
By Ms Fiona McGregor
27 Aug 2016
I really want to make these but Step 1 says mix flour and baking powder - how much baking powder please? None is listed in the ingredients list.

Hi Gillian - Thanks for pointing this out! This recipe does not need any added baking powder as there already raising agents within the flour blend. The recipe has now been amended. Many thanks, Doves Farm

By Mrs Gillian BENTLEY
04 Mar 2016
Love this recipe, I swap dairy milk for coconut milk and it works out great.
By Mrs julia stevens
03 Mar 2016
Lovely! Made savoury versions with 75g of cheddar and 30g of parmesan (approx measures!). I also added black pepper, salt and half teaspoon of mustard powder and omitted the sugar of course. Yummy with butter, my husband didn't realise that they were gluten free!!
By Mrs Sian Groves
09 Nov 2015
Fab pancakes, however, little less milk required, added vanilla and 1 tablespoon of sugar instead of two.
By Mrs Samantha Armstrong
07 Aug 2015
Will add a little more sugar and less milk the next time but they were lovely....mmmm. I use spray oil as trying to watch the calories
By Miss Lynne McKay
17 Feb 2015
Perfect, easy & quick. The best drop scone recipe I have found & they are delicious
By Mrs Linda Bailey
19 Jan 2015
Just found out gluten intolerant so this is my try of any recipe. This was easy and absolutely delicious
By Miss Catherine Greig
21 Jul 2014
Within minutes of finding this recipe I had made them and ate them! Delicious! Easy to make and will definitely be making them again. Definitely what I needed to cure that sweet tooth.
By Miss Jade Shaw
10 Mar 2014
These were lovely, couldn't tell they were gluten free. I added sultanas to my batch as well, turned out really nice =)
By Miss Kristin Lissel
29 Sep 2013
Familiar comfort food. Recommend wiping skillet with a piece of greaseproof paper dipped in butter between batches and dropping scones on once butter begins to foam. We added a little more sugar as my mother's traditional recipe was quite sweet - may try with agave syrup next and less milk. Did end up with quite a plateful, I recommend halving the recipe if cooking for a small family.
By Ms Louise MacDonald
27 Jun 2013
Really light, and did not taste at all of raising agent, which can be an issue with these. I melted a tsp of butter in the pan and then added that to the batter (leaving a light film for frying) and transferred the batter to a large jug for mess free pancake action.
By Ms Millicent Clochette
02 Jun 2013
Very light and delicious - you wouldn't realize they were gluten free.
By Mrs Kathryn Finlayson
23 Feb 2013
Well I was totally surprised, very yummy! Like the other lady used a little salt and spray oil in a hot pan. Easy to make for those surprise visitors as we don't keep a supply of goodies in the house anymore.
By Mrs Marilyn Little
30 Jul 2012
I do a very similar recipe but use golden syrup instead of sugar (gives a hint of crispness), and add a tiny shake of salt. It's very easy - I use a mini processor but it's never lumpy so that's not actually necessary. I only lightly spray oil onto the pan, then wipe off with kitchen towel to cut down on the greasiness and calories. Turn them just as the bubbles that have formed in the batter start to burst. Delicious.
By Miss alex ballance
01 Oct 2010

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