My curiosity was satiated when I came across this recipe of hers on Reddit for "drop scones," also called Scotch pancakes. They're apparently very similar to American pancakes, but thicker and smaller in diameter. (2024)

FAQs

What is the difference between American pancakes and British pancakes? ›

The main difference is that American pancakes are thick and fluffy, and they usually have baking powder as part of their ingredients. British pancakes are thin and larger, and they're usually rolled up or folded into triangles.

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with maple syrup or table syrup, and butter. They are often served with other items such as bacon, toast, eggs or sausage.

Thin English pancakes are made of more or less the same basic ingredients – flour, eggs, and milk – but without baking powder or other leavening agent. Which is why, of course, they're flat!

There are also varying recipes used in Scotland, Wales and Ireland but I've never made these. The receipe for American pancakes vary with more eggs being added to the mixture and also a raising agent, which gives the pancakes their thicker heavier texture.

In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.

Also called Drop Scones, Scotch pancakes are enjoyed for breakfast and as a snack in the United Kingdom. The main difference between Scotch and American pancakes is that the Scotch version is simpler. Ingredients include self-rising flour, salt, caster sugar, and eggs. Caster sugar provides a more caramelized taste.

For instance, folks from the South and Southeast call them flapjacks, while people from the West, North, and even the East tend to call them pancakes. Some states have entirely different names for pancakes altogether.

People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.

The small pancakes in Mexico are called "hotcakes" or "panqueques" in Spanish. They are similar to the American pancakes, but they are smaller and thinner, and sometimes they are filled with sweet or savory ingredients such as fruits, chocolate, cheese, or meat.

A traditional English pancake is very thin and is served immediately. Golden syrup or lemon juice and caster sugar are the usual toppings for pancakes. The pancake has a very long history and featured in cookery books as far back as 1439.

Why add butter to pancake batter? ›

You can't get buttery soft pancakes without butter. Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist. No need to go crazy with it, though; a little goes a long way.

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

The composition is the same: eggs, milk, flour. The difference is that American style pancakes contain rising agent, making them thick and fluffy as opposed to Europen style which is thin and can be stuffed. Taste of the batter is identical and so is the finished product.

The main difference is that American-style pancakes generally have a raising agent in them while British do not. As a result, American pancakes fluff up as they cook, making them thicker and lighter. (Though Scotch pancakes are closer to American-style, just smaller. But that's for another post!)

Method. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream. Set aside for 30 mins to rest if you have time, or start cooking straight away.

Although the batters are very similar, some crepe batters have a pinch of sugar. The ultimate difference is that crepes are larger in size and much thinner, as true crepes are cooked on a special griddle that cooks the batter only on one side. English-style pancakes are cooked on both sides.