Grandad’s Dropscones (Pancakes)

Grandad's Dropscones
Grandad’s Dropscones

My granddad made what we called dropscones every Sunday when we would visit his house. All my cousins, siblings, aunts, uncles, parents and I used to tuck into these delights with jam as he furiously created dropscone after dropscone to keep up with the demand! Dropscones are essentially thick, firm pancakes and although he never used recipes or measured anything (he was hardcore like that), these are as close to them as we will get.

 I love these for brunch with the addition of blueberries. Sometimes I put the blueberries in the batter itself, but today we made a blueberry sauce instead. If blueberries aren’t your thing, feel free to use other berries instead. I randomly like to have a sausage or rasher with some relish on the side too at the weekends, but obviously you can eat them whatever way you want! For the best sausages, it has to be O’Flynn’s Gourmet Sausages in the English Market! We had these for a family brunch down in Schull and it set us up well for a day out at the Mizen Head, the most southerly tip of Ireland.

Ingredients (to make about 8 small dropscones- serves two):

 1 egg

1 cup milk

1 ½ cup flour (maybe more)

knob of melted butter

tbsp. sugar

pinch salt

 

For sauce:

About 150g-200g  blueberries

Knob of butter

200ml maple syrup

 

Thick, Custardy Batter
Thick, Custardy Batter
Blueberry Sauce
When the sauce bubbles, give the berries a smoosh and it’s ready!
O'Flynns are definitely the way to go!
O’Flynns are definitely the way to go!
bubbles
When the pancakes start to bubble, its time to flip them over!
Et Voila!
Et Voila!
  1. Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
  2. Sieve in flour (about 1 ½ cups) until you reach a custardy consistency. Don’t worry too much about measurements on this; you’re just trying to reach a thick batter.
  3. Fry a ladle of batter in a little melted butter, when bubbles start to appear on the top of the pancake you can flip them over. Store in an oven heated to 100C to keep warm as you cook the others dropscones.
  4. To make sauce simply melt a knob of butter in a small saucepan on a medium-high heat, add in a handful or two of blueberries. When the blueberries start to bubble and ooze purple juice add in about 200ml maple syrup and let it bubble away for a few minutes. Transfer to jug.
  5. If I am going seriously all out for breakfast I like to fry a sausage from O’Flynns Gourmet Sausages in the English market to have on the side and serve with relish (Ballymaloe and do the best relishes).

 Mizen Head

Horizon
Mizen Head, West Cork

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