Traditional Scotch pancakes are thicker than your usual pancakes and also a little smaller. The mouth-watering treats are topped with juicy strawberries and mascarpone in this hard-to-resist recipe.



60g unsalted butter, at room temperature

½ tsp cinnamon

4tsp sugar

16 Viva Strawberries, sliced

200g flour

1½ tsp baking powder

1 egg

300ml milk

200g mascarpone


Serves: 4

Prep time: 10 mins

Cooking time: 30 mins



1. Beat together the butter, cinnamon and sugar. Dollop it into a saucepan and melt over a medium heat. When the butter starts to froth add the strawberries, toss well in the butter and turn off the heat.

2. Whisk together the flour, baking powder, egg, and milk until smooth. Heat a heavy based, non-stick frying pan or bake stone and grease with a little oil. Pour small amounts of batter into the frying pan (about 2 tbsp per pancake), once the top has bubbled and dried flip the pancake and cook the other side till golden. Keep warm whilst you make the rest of the batter

3. Reheat the strawberries gently while you arrange the pancakes. Place a pancake on each serving plate and spread with mascarpone then arrange some sliced strawberries on top. Repeat this layering until all the pancakes are used up. Top the stack with any remaining strawberry slices and drizzle over the melted cinnamon butter.