As Pancake Day approaches, culinary enthusiasts across the UK are seeking simple yet delicious recipes to celebrate. Mary Berry's easy drop scones, often called Scotch pancakes, offer a perfect solution that requires minimal effort for maximum flavour.
The Perfect Pancake Day Treat
These delightful drop scones earn their name from the preparation method - you simply dollop the mixture directly onto the pan without any complicated rolling or shaping. The result is a batch of petite, golden beauties that are wonderfully light and airy, cooked to perfection in a standard frying pan.
Why This Recipe Works
Mary Berry's trusted approach relies on everyday store cupboard staples that most home cooks already have available. The straightforward method follows her signature throw-it-all-together technique, making this recipe accessible even for kitchen novices. What emerges from this simple process is a delicate, mildly sweet scone boasting a beautifully tender texture that Mary herself describes as a "perfect breakfast, brunch or Pancake Day dish."
Preparation and Serving Suggestions
The beauty of these drop scones extends beyond their ten-minute preparation time. They can be made in advance and simply warmed through when needed. To reheat them properly, arrange them in a single layer on an oven-safe plate, wrap tightly with foil, and place in a moderate oven for approximately ten minutes until heated through.
Mary Berry insists they're "best served fresh from the pan" with traditional accompaniments like butter, maple syrup or honey. However, creative serving options abound - consider adding Greek yoghurt, fresh blueberries, raspberries, or whatever seasonal fruit takes your fancy.
Essential Ingredients
- 175g of self-raising flour
- One teaspoon of baking powder
- 40g of caster sugar
- One small orange, zest only
- One free-range egg
- 200ml of milk
- Sunflower oil or butter for greasing
Simple Method
- Combine the flour, baking powder, sugar and orange zest in a mixing bowl
- Create a well in the middle and add the egg along with half the milk
- Whisk vigorously until you achieve a smooth, thick mixture
- Gradually whisk in enough remaining milk to create batter with the consistency of thick pouring cream
- Warm a large non-stick frying pan and lightly oil the surface
- Spoon dessertspoon-sized portions onto the heated pan, leaving room for spreading
- Once bubbles form on top, flip the scones and cook the other side for 30-60 seconds until golden
- Transfer to a wire cooling rack and drape with a clean tea towel to maintain softness
This versatile recipe proves that creating something special for Pancake Day doesn't require hours in the kitchen. With Mary Berry's guidance, anyone can produce these delightful drop scones that work equally well for breakfast, brunch, afternoon tea, or as a special Pancake Day treat.
