This recipe for scotch pancakes is super quick and easy, and unlike our other drop scone pancake recipe, is seed free, making it more allergy friendly, and a heck of a lot quicker to throw into the pan!
I'm not going to lie, these scotch pancakes, or drop scones as they are also known, are not really very good for you - even if the traffic light system gives them lots of green lights! They will spike your blood sugar, and they contain minimal nutrients, but when you want pancakes you want them for their wickedness not their nutrient quota, right?
A 50g serving (approximately 5 pancakes, without any toppings) will provide about 6% of your RDA of iron and 8% of your RDA of manganese, but other than that, like I said, minimal nutritional value. These are about comfort, and are best shared with family or friends in a convivial Sunday morning setting!
260g tapioca flour - or 115g tapioca + 145g sweet potato flour
4 LARGE eggs
1/4 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tbsp maple sugar (optional - if you don't use it, replace with water)
1/2 tsp apple cider vinegar (we use our own raw homemade ACV)
fat for frying
lemon and raisin pancakes make a nice change - just add a few drops of lemon oil or a tsp of lemon extract, and a handful of raisins to the batter, then fry as normal.
We like to use these juicy raisins as they are organic and free from any of the oils that raisins tend to be coated in.