Peanut Butter and Jam-filled Scotch Pancakes
By OcadoLife
Published on 21 January 2025
A tasty nod to two childhood faves – scotch pancakes (aka drop scones) crossed with peanut butter and jam sandwiches – these PBJ-filled Scotch Pancakes are low on mess but deliver big on surprise. They’re the brainchild of Tara Wigley, cook and a co-author of Ottolenghi’s Comfort cookbook. You can get ahead by making the batter the night before and chilling in the fridge overnight, if you like.
Time and servings
15 minsTotal time
5 minsPrep time
10 minsCooking time
Ingredients
- 175g self-raising flour
- 1 tsp baking powder
- 40g caster sugar
- 1 large egg
- 200ml whole milk
- 2 tbsp unsalted butter
- 4 tbsp peanut butter (any type)
- 4 tsp berry jam (or compote)
Method
Step 1
Put the flour, baking powder, sugar and a pinch of salt in a large bowl. Whisk in the egg, followed by the milk, until just combined. Set the batter aside for 20-30 mins (or leave for longer, in the fridge).Step 2
Melt 1 tbsp butter in a non-stick frying pan over a medium-high heat. Working in batches of 2-3 pancakes at a time (don’t overcrowd the pan), add 2 tbsp batter for each pancake and cook for 1 min. Place a dollop of peanut butter into the middle of each pancake, followed by a small dollop of the jam or compote. Cover over this filling with 1-2 tsp batter, then cook for 1 min more.Step 3
Using a spatula, flip the pancakes and cook for a final min. Transfer to a plate lined with kitchen towel and keep warm under a loose sheet of foil while you repeat with the remaining batter and filling, adding a little more butter to each batch only if needed. Serve warm.Step 4
Recipe Tip: This recipe makes 8 pancakes. Allow extra time for resting the batter.