Queen Elizabeth's Favorite Scottish Pancake Recipe Has Resurfaced—Here's How to Make the Royal Tea-Time Treat

Known as drop scones in the U.K., these silver-dollar sized cakes were once served to a former U.S. president.

Composite image of Queen Elizabeth and Scottish Pancakes
Photo: Getty Images

Over the course of her life, Queen Elizabeth was known for her sweet tooth (she loved indulging in the royal family's famous Christmas cookies!). She also enjoyed one particular tea-time treat: Scottish pancakes. According to Simplemost, Queen Elizabeth's personal recipe for the dish, also known as drop scones, has surfaced on Reddit in the weeks following her passing. It's the very same one she used when hosting President Dwight Eisenhower during his trip to Balmoral Castle in Scotland back in 1959.

The drop cakes were apparently so delicious, the former president requested the recipe during his stay, and Queen Elizabeth shared it in a letter five months later: "Dear Mr. President. Seeing a picture of you in today's newspaper, standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral," the Queen wrote. "I now hasten to do so, and I hope you will find them successful."

These tea-time treats aren't exactly like the pancakes often served with syrup on breakfast tables in the United States; Scottish pancakes are dollar-sized delights that are best paired with honey, butter, and jam (like scones!). They are, however, still prepared on a greased pan or griddle—just like traditional American pancakes. Follow these steps to make the royal-approved batter:

  1. Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk
  2. Add 4 teacups of flour and mix in another teacup of milk "as required"
  3. Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda)
  4. Fold in 2 tablespoons of melted butter

As for the the royal matriarch's other tips? Beat the batter "a great deal" before adding dollops to the pan—and when you do, let the drop scones cook for a few minutes on each side, slightly longer than traditional American pancakes (Scottish pancakes are thicker). The Queen also suggested serving them with treacle or golden syrup.

Was this page helpful?
Related Articles