A lightly sweet griddle cake perfect for butter and jam. Buttermilk and sour cream add tangy flavor and a tender, fluffy middle to this cousin of pancakes.
- 2 large eggs
- 1/4 cup sugar
- 1 cup full-fat buttermilk,* divided in half
- 2 cups all-purpose flour
- 2 teaspoons baking powder1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 Tablespoon sour cream
- 2 tablespoons melted butter, plus more cold butter for the pan
- Standing mixer or beaters
- Cast iron skillet (other heavy-bottomed skillets or griddles will work too)
- Spring-loaded ice cream scoop (or large spoon/ladle)
- Beat together eggs, sugar, and half of the milk (on medium speed, if using a mixer) until smooth.
- Gradually beat in the flour, scraping the sides as needed, until well-mixed.
- Continuing to beat the mixture, slowly and carefully add the rest of the milk and the sour cream.
- Beat in the salt, baking soda and baking powder.
- Fold in the melted butter. Allow the mixture to sit, loosely covered, in a warm place for about 10 minutes.
- Heat a large pan over medium-low heat until the whole pan is hot, about five minutes. Add a pat of butter and swirl it around to coat the bottom lightly.
- Slowly pour 1/3 cup of batter into the pan (this is how much most spring-loaded ice cream scoops hold). When bubbles begin rising to the top and the sides begin to firm up at about a minute, slide your spatula under it quickly and flip it. Continue to cook 30 seconds more, or until the sides are no longer gooey. Use your first one as a test. The finished drop scones should be golden-brown.
- Repeat the previous step until all of the batter is gone, adding more butter as necessary.
- * I find it annoying to keep a half gallon of buttermilk in my fridge when I rarely need half of it. If you feel the same or you’re just in a pinch, you can just add a tablespoon of white vinegar to just under a cup of whole milk. Stir once and let it sit for 10 minutes. This is a game-changer.
- The more butter you use in the pan, the more spotty your drop scones will be. Sometimes if there’s too much on the pan, I’ll blot it a bit with a thickly folded paper towel. If you like them a little on the greasier side and won’t miss the honey-colored glow, go for it!
- If your pan is too hot, you’ll end up with dark, unevenly browned, tough drop scones. If it’s too cool, you’ll end up with undercooked, unbrowned ones. Pay attention to how the first one browns and adjust the stove accordingly.
- Want to eat with everyone else? Before you start cooking, heat your oven to 170º and place a cooling rack in there. Put the drop scones on it in a single layer as you go to keep them warm until you’re ready to serve them.
- Category: Breakfast
- Method: Griddling
- Cuisine: Scottish
Keywords: game-changing buttermilk drop scones, buttermilk drop scones, drop scones, scotch pancakes