Pottery House Loch Ness B&B

Pottery House
Loch Ness B&B

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Favourite B&B Recipies: Breakfast Pancakes

Ingredients:POttery House Loch Ness: Breakfast Pancakes
  • 150 - 200 ml fresh milk
    (150ml for 2-3 people, 200ml for 3-4 people)
  • plain flour (about 200g)
  • 1 egg
  • 20g butter
  • 1tsp baking powder
  • 1tsp sugar
  • large pinch salt


  1. Measure the milk into a jug and with a hand beater whisk in the egg and salt.
  2. Place the butter in a small dish or ramekin and microwave on full power to melt (Be careful not to over-do this as for some reason if the butter gets too hot it pops and splatters all over the inside of the microwave)
  3. While the butter melts beat enough flour into the milk/egg mix to make a thick batter. It should still be runny, not a dough, but as you stir it, it should come away from the sides of the jug.
  4. Now mix in the baking powder, sugar, and melted butter.
  5. Heat a pancake or frying pan over a medium heat until it is hot enough that butter bubble when added, but doesn't burn.
  6. Now add large dollops of the mixture and cook until it is nicely browned on the bottom, the top should start to bubble and firm. (About 3-4 minutes)
  7. Now flip over, cook for another 2 minutes on the other side and then serve.

Special Tips

The real trick to these pancakes is getting the consistency of the batter correct. It should be a lot thicker than making crepes style pancakes, you don't want to to run when you drop blobs into the pan.

If you need more you can add more milk, but for the best results you need to maintain the egg to milk ratio as it's the egg that gives it structure and makes it light and fluffy.

For a gluten free version of these use rice flour instead. And even if you don't have a gluten allergy give this a try, it gives the pancakes an interesting grainy texture as well as a slightly different taste.

For a really salty, bacony treat, heat a frying pan over a medium heat, then fry two rashers of bacon per person. Once the bacon has cooked on one side flip it over and then pour in the batter for 2-3 pancakes. Allow the pancakes to soak up all the bacon fat, moving them around to make sure non is missed. Don't worry if the bacon gets incorporated into the pancakes. Flip the pancakes over to finish cooking and then service on a warm plate with maple syrup or scrambled eggs.

Your doctor may not approve, but your taste buds with love you forever.