Scotch Pancakes, Berries and Passion fruit Curd
Scotch Pancakes, Berries and Passion fruit Curd

Easy Scotch Pancakes Recipe With Berries & Passion Fruit Curd

Ideal for breakfast or brunch, this easy scotch pancakes recipe take very little time to make. These fluffy pancakes taste equally as good with jam and butter as they do with this juicy combination of tasty passionfruit curd and colourful berries.




20 mins


15 mins


For the passionfruit curd & makes 200g (7oz)

  • 50g (2oz) Tate & Lyle Golden Granulated Sugar
  • 1 medium egg
  • 4 passion fruit
  • 40g (1½oz) unsalted butter

For the Scotch pancakes & makes 16

  • 110g (4oz) plain flour
  • ½ level tsp cream of tartar
  • ¼ level tsp bicarbonate of soda
  • a pinch of salt
  • 1 rounded tbsp Tate & Lyle Golden Granulated Sugar + extra for sprinkling
  • 1 medium egg
  • 150ml (5floz) milk
  • softened butter, for greasing
  • 110g (4oz) raspberries
  • 110g (4oz) blueberries



Follow this simple Scotch Pancake recipe for the ultimate treat.

  1. Make the passion fruit curd first. Beat the egg in a bowl and then pass it through a sieve set over another bowl to remove the stringy bits.
  2. Halve the passion fruit, scoop out the pulp and juice with a teaspoon to a bowl – you should have 75ml (3floz).
  3. Heat the butter and Tate & Lyle Golden Granulated Sugar in a small non-stick pan over a moderate heat until the sugar has dissolved, which will take 4-5 minutes, stirring to combine. Off the heat, quickly stir in the egg and passion fruit. Return to a low heat and stir continuously with a wooden spoon for about 4-5 minutes, until lightly thickened, but don’t let the mixture boil. Pour into a bowl to cool.
  4. Make the pancakes next. Sift the flour, cream of tartar, bicarbonate of soda and salt together in a bowl, and make a well in the middle. Whisk the milk and egg together in a jug and then gradually whisk this into the flour mixture to make a smooth, thick batter.
  5. Heat a large non-stick frying pan over a medium heat. Rub a piece of kitchen paper with a little butter and smear this over the pan. Drop 4 generous tablespoons of the batter on the hot pan and leave to cook until large bubbles form on the top, for about 1-2 minutes, then flip them over with a palette knife and cook until golden. Transfer to a clean tea towel to keep soft and warm whilst you cook the rest, greasing the pan each time.
  6. Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar.


  • If you prep a batter mix the night before, this scotch pancake recipe can be a quick and easy breakfast for you in the morning when you're in a little bit of a rush!
  • Feel free to make the pancakes as large as you wish, but remember that the bigger the pancake, the more difficult it can be to cook it evenly.
  • You won’t need to use much butter for greasing the pan, use as much as you would if you were greasing a baking tin.