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10 Scottish Crumpets in 10 Minutes

Do you like English crumpets? They are indeed very tasty. There is nothing quite like an English crumpet with a slice of cheese and a poached egg on top for breakfast. But English crumpets take forever to prepare (well about an hour actually). Scottish crumpets, on the other hand, take only minutes to prepare. Feel hungry, cook and eat all in the time it takes to go for a morning walk with the dog; although maybe you should send somebody else out with the dog or you will burn your crumpets.

Okay, Scottish crumpets taste completely different to English crumpets but, nonetheless, in their own way they do taste very good indeed. Maybe I will post a tried and tested recipe for English crumpets some time in the future, but today I made Scottish crumpets. Here is how I did it.

  • 1 cup plain (or All-Purpose) flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup milk
  • 1 tablespoon melted butter

  • Mix all the dry ingredients together then beat in the eggs
  • Add the milk and stir thoroughly
  • Finally stir in the melted butter
  • Lightly grease a griddle or crepe pan
  • Place a cookie or egg ring onto the griddle and spoon in just enough batter to cover the bottom - do not overfill or the batter will spill over and make a mess
  • Cook over medium heat until bubbles appear on the surface
  • Push the firm batter out of the ring, flip it over and refill the ring
  • Cook until golden on both sides and serve immediately with jam

John's Notes
Scottish crumpets are actually very similar to leavened sweet pancakes. Mine were light, fluffy and had the distinctly "eggy" flavour that I like. Family liked them too for they were all gone almost immediately. Fortunately I just managed to snap an image with the old box brownie before they disappeared.

This recipe makes 10 or 12 Scottish crumpets depending on the size of the ring you use to mould them. Don't have a cookie or egg ring? No problem, just cut both ends out of a small tuna can or similar, but make sure that it is thoroughly washed first of course.


  1. Hi John, These look yummy. In our household when I grew up in southern England, we called these Scotch Pancakes or drop scones. They were served at Sunday teatime, cold spread with butter, or as a treat with butter strawberry jam and fresh cream (just like scones). They were also a firm favourite for picnics as they travelled well. I even recall taking a tin of these to an outdoor rock concert at Knebworth Park in the early 1980s. Keep 'em coming. Best regards Alison.

  2. Thanks Alison. The good thing about publishing all these recipes is I get to try them out first. My taste buds aren't complaining but my waistline is!

  3. I am a Scot, and your recipe is unlike any crumpets or pancakes I have ever made. Scottish pancakes (not 'Scotch') are of a different size and thickness from Scottish crumpets. Pictured above are pancakes, not crumpets.

    My traditional recipe, passed on from my great-grandmother is:
    2 cups of flour
    1/2 sugar (I revised this down from 1 cup)
    1 egg
    1 cup of milk (approx)
    2 tsp bicarbonate of soda

    The egg to flour ratio is quite different, and there is no butter in them at all. Also, the batter is stiff enough that there is no need for a ring mould.

    Cook the pancakes in either a non-stick pan, or a well seasoned one. Just before cooking, smear a little butter over the medium hot surface.