This Pancake Day, there’s no better recipe than Marcus’s ever so simple yet delicious Scotch pancakes.
“I just love making them with everyone sitting round the table waiting for them to come out of the pan. They’re great doused in maple syrup, but my son, Jake, and I also like them topped with thick slices of butter.”
Learn how to make this breakfast favourite with Marcus’s very own recipe below:
Makes about 36
225g plain white flour
2½ tsp baking powder
½ tsp fine salt
½ tsp ground cinnamon
60g caster sugar
4 large egg yolks
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying
Sift the flour into a large bowl with the baking powder, salt and cinnamon. Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients. Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through. Fold into the batter.
Set a large, non-stick frying pan over a medium heat. Splash in a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter. Cook for 2 – 2½ minutes until the underside is golden brown, then turn the pancakes over and cook for 1½ – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary. They are best served straight from the pan, or as soon as possible after cooking.