Ingredients Jump to Instructions ↓

  1. 3 cups (400 g) all-purpose flour

  2. 2 teaspoons baking soda*

  3. 3 teaspoons cream of tartar*

  4. 1/4 teaspoon salt**

  5. 2 eggs

  6. 1/4 cup of superfine sugar, or a heaping

  7. 1/4 cup white, granulated sugar

  8. 1 1/2 cup (350 ml) of whole milk (and maybe a little more if needed)

  9. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.

  2. In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.

  3. Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency - thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.

  4. Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

  5. Serve with butter, jam, or golden syrup (Americans sub maple syrup).


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