Scottish pancakes are small and typically served not at breakfast but at teatime.
Recipe information
Yield
Makes about 22
Ingredients
Cinnamon butter
Pancakes
Preparation
For cinnamon butter:
Step 1
Using electric mixer, beat all ingredients in small bowl until blended.
For pancakes:
Step 2
Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
Step 3
Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
Step 4
Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Step 5
Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
