My curiosity was satiated when I came across this recipe of hers on Reddit for "drop scones," also called Scotch pancakes. They're apparently very similar to American pancakes, but thicker and smaller in diameter. (2024)

FAQs

What's the difference between American pancakes and regular pancakes? ›

Did we mention that American pancakes are thick and fluffy?! They're also really light, making them ideal for Pancake Day breakfast, if you ask us! Plus, because American pancakes are a lot thicker, it gives you more room to add additional ingredients, giving them an exciting twist.

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with maple syrup or table syrup, and butter. They are often served with other items such as bacon, toast, eggs or sausage.

Also called Drop Scones, Scotch pancakes are enjoyed for breakfast and as a snack in the United Kingdom. The main difference between Scotch and American pancakes is that the Scotch version is simpler. Ingredients include self-rising flour, salt, caster sugar, and eggs. Caster sugar provides a more caramelized taste.

American pancakes are thicker and fluffier because of baking soda and/or baking powder. European pancakes are thinner made from a runnier mix. Crepes are even thinner and can have sugar in them.

Drop scones are thicker than American pancakes, and a little smaller. If you read the Queen's recipe in the image above, note the use of "teacups" as measurements for flour and milk. Before Fanny Farmer we used teacups for measures as well.

“Pancakes” with no qualifier in the UK generally means what I believe you may call “crepes" in North America: What are American pancakes called in England? Pancakes made and eaten in England are called “pancakes”.

Pancakes are sometimes called hoecakes in the South. Most Southerners are familiar with lacy cornbread, aka hot water cornbread. A hoecake is a rustic fried version of a pancake made with ground cornmeal.

People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.

For instance, folks from the South and Southeast call them flapjacks, while people from the West, North, and even the East tend to call them pancakes. Some states have entirely different names for pancakes altogether.

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

Why are they called Dutch pancakes? ›

A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk]; plural pannenkoeken [-ˌkukə(n)]) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.

These bite-sized pancakes are similar to the small Scottish pancakes, sometimes known as drop scones, since the batter is dropped directly into the skillet. In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin.

The largest pancake ever

It was 49 foot (ft) wide and one inch (in) thick. The pancake weighed three tonnes (that's the weight of an African elephant!).

In the Netherlands, pannenkoeken are eaten for breakfast, lunch and dinner, much like buchimgae in Korea. Farinata, a flat cake made with chickpea flour, is enjoyed as an appetizer in Liguria, Italy, and known in France as socca.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Batter for American pancakes will be much thicker in texture but you should still be able to spoon the mixture into the pan and it should start to spread a little on it's own when in contact with the heat of the pan.

Restaurants use better quality ingredients

However, along with that ease, you may be taking a hit in the overall taste department. Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

American pancakes are often served in stacks, with butter and maple syrup—an ingredient that is difficult to find in Europe, despite the reasonable number of maple trees that grow there. The thickness of pancakes allows additions to be mixed into the batter, from bananas, blueberries, or chocolate chips to bacon.