Mrs Ruddell’s Scotch Pancakes

This is a very special recipe, given to me by a friend and work colleague. The recipe was written by her mother who sadly isn’t with us anymore. I cannot tell you how good these are, they really are the perfect pancake!! The best part is that they require half a pint of buttermilk and as you can only buy buttermilk in pints you feel duty bound to make another batch the following day.


  • 8oz plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 3oz caster sugar
  • 1 tbsp golden syrup
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 pint buttermilk


  • Sieve dry ingredients together
  • Add the eggs, milk and syrup, whisking until you get a thick, smooth batter
  • Place spoonfuls of the mixture on to a hot, greased griddle/frying pan
  • Cook over a medium, steady heat. Flip pancakes when the bubbles begin to burst
  • Cook pancakes until golden on both sides and store in a clean tea towel to prevent them becoming crisp and dry.

Serve staked with fresh mixed berry compote or Sprotts streaky bacon and maple syrup.

Enjoy ❤️

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