Gordon Ramsay’s Scotch pancakes are small, round, thick pancakes made from a simple batter of flour, eggs, sugar, and milk. Cooked on a griddle or nonstick pan, they are denser than American-style pancakes and slightly sweet, often served with butter, jam, or syrup. Ramsay’s version emphasizes a smooth batter and even cooking for golden perfection.
1 cup (125g) self-raising flour
2 tablespoons caster sugar
1 large egg
¾ cup (180ml) whole milk
Pinch of salt
Butter or oil, for greasing the pan
Maple syrup, honey, or jam
Fresh berries or sliced banana
A knob of butter or dusting of powdered sugar
Mix the dry ingredients: In a bowl, whisk together the self-raising flour, sugar, and a pinch of salt.
Add the wet ingredients: Make a well in the center, then crack in the egg and gradually pour in the milk while whisking until a smooth, lump-free batter forms.
Heat the pan: Place a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Drop the batter: Spoon small rounds of batter (about 2 tablespoons each) onto the pan, spacing them apart.
Cook the first side: Let the pancakes cook for 1–2 minutes, or until bubbles form on the surface and the edges begin to set.
Flip and finish: Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
Serve warm: Stack on a plate and top with your favorite toppings like syrup, jam, butter, or fruit.
Find it online: https://gordonramsayeats.com/gordon-ramsay-scotch-pancakes/