Pancake Day is a cherished British tradition, filling homes with the comforting smell of batter cooking. But if you’re craving something a little different this year, Mary Berry has just the recipe to brighten up your Shrove Tuesday.
Instead of the usual thin, crêpe-style pancakes, Mary offers a delightful alternative: zesty, fluffy drop scones infused with fresh orange zest. Also known as Scotch pancakes, these thicker treats deliver a burst of citrus flavor that adds an exciting twist to the traditional feast.
Historically cooked on a metal griddle over an open fire, these days drop scones are best prepared using a large non-stick frying pan or an Aga’s simmering plate. Mary Berry’s step-by-step recipe ensures perfect results every time.
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To make the batter, simply mix flour, baking powder, sugar, and orange zest in a bowl. Create a well in the center, add an egg and half the milk, then whisk in the remaining milk gradually until you achieve a thick pouring cream consistency. Heat a little oil in your pan over high heat, spoon in dollops of batter, and cook until bubbles form on the surface. Flip and cook for another 30-60 seconds until golden brown.
Serve these warm, fluffy drop scones with butter and syrup, honey, or for a lighter option, Greek yogurt paired with fresh seasonal fruit. Mary Berry’s zesty twist is sure to bring a fresh burst of sunshine to your Pancake Day celebrations, making it a breakfast to remember.