AKA drop scones, these are my delicious discovery of 2021! I love them. Despite the words “pancake” and “scone,” though, they aren’t really either, at least as I’ve come to know pancakes and scones. Though they are simple, as with anything pancake-y, I am patience challenged – I ALWAYS want to flip too soon. In my recipe research, I found that most people say that the best way to eat these is simply slathered in butter (I read one post that said there should be butter dripping down your wrist). They are sweeter than regular pancakes, so only-butter works, but I enjoy them with fruit preserves and syrups too.
My preferred way of cooking these is in an electric skillet. I set the temperature at 335 degrees. This is about medium if you use a pan on the stove, or since we’re being Scottish, the “hob.” The electric skillet heats up quickly, but if you’re on the hob-top (that’s probably not a real term), I would recommend getting it up to a consistent temperature before you start cooking.
You’ll need to wipe off the butter with a paper towel and add new when it begins to get too dark.
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