Queen Elizabeth Shared Her Special Pancake Recipe And It’s Very Easy To Do

From scones to beignets and now Scotch pancakes, the Queen is never shy to show off her love for decadent treats. Her personal pancake recipe is decades old but it still works to make perfect pancakes every time.

The Queen first shared the recipe with former American President Dwight Eisenhower back in 1959 when she was just in her mid-30s. But, the scotch pancakes recipe didn't become public until 2013 when it was published in a book called "Letters of Note" by author Shaun Usher.

The spritely monarch even included some helpful baking tips to help Eisenhower achieve the best results!

Eisenhower, who was president at the time, had visited the Queen at her Balmoral estate in Scotland, alongside his wife Marnie. Apparently, the president was so taken with the monarch's baking that she decided to share her recipe with him.

She wrote:

"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. I hope you will find them successful."

The short note also included baking tips like advice that lesser quantities of flour and milk should be used when the pancakes are for fewer than 16 people.

The monarch also added: "I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too." She further advised: "I think the mixture needs a great deal of beating while making, and shouldn't stand about too long before cooking."

If you'd like to try the Queen's special recipe yourself, here it is:

Ingredients

• 4 teacups flour
• 4 tablespoons caster sugar
• 2 teacups milk
• 2 whole eggs
• 2 teaspoons bicarbonate of soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter

Method

1. Beat the eggs, sugar and about half the milk together.
2. Add the flour and mix well together, adding the remainder of milk as required.
3. Add the bicarbonate and cream of tartar, then fold in the melted butter.
4. Heat a frying or griddle pan with some melted butter in. Pour in two or three large spoonfuls of the batter (make sure they don't touch each other) – these will be your drop scones or ‘Scotch pancakes'.
5. When the batter is bubbling on top, flip over each drop scone. They are ready when each side is slightly browned.
6. Serve with whatever you fancy: fresh fruit, maple syrup, jam, you decide!

Happy cooking!