Drop Scones / American-style Pancakes

I don’t know about you, but breakfast is my favourite meal of the day! An opportunity to delight in a whole host of delicious foods, make plans and prepare for the day ahead.

More often than not, the cereals or even the loaves of bread we buy contain added sugar, and if you’re partial to a Danish pastry, a glass of juice or a sweetened coffee, you are of course indulging your sweet tooth a bit more.

There is of course the full English breakfast or any of its components as a savoury option, but not everyone has time to prepare this and it probably doesn’t satisfy the desire for sweet stuff!

So, here is my take on a sugar free, but luxurious type of breakfast that would be perfect for lazy weekends or special occasions. For the busier amongst you, the batter can be made the evening before, or you can make and then freeze the pancakes to be gently toasted when you want them.


250g self-raising flour (wholemeal is delicious if you can get hold of some)
A pinch of baking powder
2 medium eggs
Approx. 275ml milk
50g unsalted butter, melted
Some oil of your choice – sunflower or olive oil work well


Sift the flour and baking powder into a large bowl and then make a well in the centre.

Break the eggs into the well and add approximately half the milk. Whisk them gently at first, and as the mixture thickens, add more milk and the melted butter.
Note: you may not need all the milk. 

The final mixture should be thicker than double cream, but still runny enough to drop easily from a spoon.

Prepare a large, heavy-based frying pan by heating a few drops of oil over a medium-high heat.

The next step will depend on the size and the number of pancakes you prefer. Personally I like larger pancakes, so I use a tablespoon of batter per pancake. However, a dessert spoon would suffice.

After approximately 1 minute, you will notice little bubbles coming to the surface of each pancake. As soon as the whole surface is bubbly, flip it over with a spatula.

You may find that your first pancakes are very pale in colour if the oil is not quite hot enough. Cook the other side for another minute, or until golden. Transfer the finished pancakes to a warmed plate and cover with a teatowel to keep them moist if you are serving them straight away.

Serve with natural yoghurt and fruit, or with bacon and scrambled eggs.

Alternatively, you can customise the pancakes themselves by chopping ingredients finely and adding them to the batter. If adding meat or vegetables, it’s usually best to lightly cook them before adding to the batter. Here are a few ideas:

  • Sultanas and lemon zest
  • Cheese and herb
  • Dark chocolate chips (with the highest percentage of cocoa you can find)
  • Cheese and ham/bacon
  • Blueberry
  • Mushroom and spinach

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