Breakfast or dessert? There's always room for Scotch pancakes and maple syrup.

  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • Irish

    Chef's Tip

    Makes 10-12 pancakes & approx. 125ml of Sauce

    Scotch Pancakes & Maple Syrup Butterscotch Sauce

    Recipe Information

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    Scotch Pancakes
    100g Plain Flour

    50g Caster Sugar

    1 large Egg

    50ml Milk

    Pinch of Salt

    Sunflower Oil


    Maple Syrup
    125ml Maple Syrup

    60g Dark Brown Soft Sugar

    30g Butter

    125ml Double Cream

    1 tsp Vanilla Essence


    To make the pancakes:
    Put the flour, sugar and salt into a large mixing bowl, then whisk with a balloon whisk to get rid of any lumps.

    In a mixing jug, whisk the egg and milk together.

    Carefully stir this into the flour.

    Mix and beat well until you have a smooth batter.

    Grease a non-stick frying pan with a little oil.

    Using a dessert spoon, ladle a spoonful of the batter into the pan – with the back of the spoon, make it into a circle and cook until it starts to bubble.

    Flip over and cook the other side.

    Keep them warm while you cook the rest.

    To make the sauce:
    Put all the ingredients together in a small saucepan and gently heat to melt the sugar.

    Bring to the boil and simmer for 5 minutes.

    Allow to cool slightly and thicken, then pour over the pancakes.