Carnival is approaching (Carnival is on February 11 and the Tuesday on the 25th), and I’m trying out new recipes, and these Scottish pancakes are so simple to make that I am excited to share them with you!
It is a very soft batter that needs to rest for about an hour and then, after adding whipped egg whites, it is fried in spoonfuls in a pan.
If it weren’t for the resting time, it is a really quick recipe, and these sugary little pancakes go down splendidly alas, for the scale I mean, ha ha!
I also confess that I don’t really love Carnival: my son is now a young man, and if it weren’t for my sisters’ children and my beloved blog, I could almost forget about it.
Moreover, I remember with a mixture of nostalgia and “horror” a picture of me as a young girl dressed as an Indian with my long braids and a yellow costume with various colored stripes HELP!!!!!!!!!! If I find the photo, I’ll post it so you can see it too ah ah!!!!!!
There are so many recipes that our beautiful Italy prepares during the Carnival period , and often we find the same preparations with different names; for example, chiacchiere become crostoli, frappe, bugie, and cenci depending on where we are, but the goodness remains unique!
On the blog, going back to Carnival recipes, I suggest these other sweet recipes: 
LIMONCELLO FRAPPE 
STUFFED CHIACCHIERE FLOWERS 
CASTAGNOLE FAMILY RECIPE
SCOTTISH PANCAKES
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 4 eggs (medium)
- 5 tbsps butter (melted)
- 2 cups milk
- 4 tbsps sugar (plus more for dusting over before serving the treats)
- to taste seed oil (peanut oil is recommended for its high smoke point)
Tools
- Pan
- Blender / Mixer
- Frying Pan
Learn How to Make Scottish Pancakes
To prepare the Scottish pancakes, first, we add sugar to the milk in a bowl, completely dissolving it.
In another bowl, we mix the egg yolks with flour using a fork.
Now add the milk and sugar mix, then also add the butter: mix everything to have a smooth and homogeneous batter.
Cover this mixture with food wrap and let it rest for about an hour.
No need to press the wrap against it like with pastry cream… just cover the bowl and that’s it!
After the resting time, I now beat the egg whites with an electric whisk and add them with movements from bottom to top to avoid deflating the fluffy mixture.
Heat some seed oil (we are not deep frying or frying in depth, so use a normal amount of oil) in a pan and begin frying the Scottish Carnival pancakes by dropping spoonfuls of batter.
Then turn the little pancakes once browned, and after a maximum of one minute, fry for another 30 seconds on the other side.
Then place each Scottish pancake on kitchen paper towels and sprinkle with granulated sugar.
And voila… here are the ready Scottish pancakes, easy and very tasty.
Enjoy your meal!
Annalisa
