Scotch Pancakes with strawberries and caramel sauce


  1. Put the sauce ingredients in a small saucepan and gently heat. Allow to bubble for 1 minute.  Set to one side until needed.
  2. Beat together the eggs, sugar, flour and milk.
  3. Heat a little flora or oil in a large frying pan and add one tablespoon of the batter for each pancake. You can usually fit 4 into a frying pan. Leave to cook for 2 minutes until the scones are lightly browned underneath. Turn each one over and cook on the other side for 2 minutes. Repeat until all the mixture is used up.
  4. Serve with the strawberries and the sauce.


Caramel Sauce

  • 50g butter, measure using packet
  • 2 tablespoons light brown sugar
  • 4 tablespoons double cream


  • 2 eggs
  • 1/4 mug/50g brown sugar
  • 1 mug/180g gluten-free self-raising flour
  • 1/2 mug milk
  • white flora or oil to fry
  • 400g fresh strawberries, each cut into 4





64p / PERSON



prep time

30 Minutes

cook time



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