Queen Elizabeth II's drop scones, an easy and quick Scotch pancakes recipe, brings a delightful afternoon tea dessert to the table in less than 30 minutes. It's easy to prepare and simply delicious with butter and syrup served on top.
Add eggs, sugar and half of the milk to a large bowl, and keep beating the ingredients with a whisk until well combined.
Add flour, baking soda and cream of tartar to the wet ingredients, and continually whisk while adding the rest of the milk little by little until the batter becomes smooth and slowly drips off the spoon. Then, fold in the melted butter.
Heat a griddle or a nonstick frying pan on medium-low heat. Drop 1 1/2 tablespoons of batter into the pan, and space out each pancake for 1 to 2 inches.
Let pancakes cook for 1 to 2 minutes until small bubbles form on the surface, flip them over with a spatula. Continue cooking the other side for 1 to 2 minutes until golden brown.
Dish out and serve immediately with butter and syrup on top.
Tips:
1. When combining the wet and dry ingredients, slowly add the rest of the whole milk a bit at a time while whisking. The batter should be smooth and a little bit thick than runny. Discard any remaining milk to avoid a watery batter.
2. Do Not sit the batter for too long or overnight. For the most fluffy drop scones, prepare the batter right before cooking.
3. To make the perfect golden brown drop scones, keep the griddle on medium or medium-low heat and cook the pancakes patiently.