Queen Elizabeth II’s Famous Drop Scones: The Royal Pancakes Recipe Shared with President Eisenhower
Queen Elizabeth II was the longest-reigning monarch in British history, known for her unwavering dedication to duty and graceful leadership. She once shared her cherished drop scone recipe with U.S. President Dwight D. Eisenhower, revealing her warmth and love for simple, homemade traditions.
Queen Elizabeth II was the longest-reigning monarch in British history, admired for her sense of duty and grace throughout decades of service. Beyond her royal responsibilities, she also had a personal touch in the kitchen, famously sharing her royal drop scone recipe, often called royal pancakes, with U.S. President Eisenhower during his visit to Balmoral Castle.
The original letter and drop scone recipe shared by Queen Elizabeth II are preserved in the U.S. National Archives in Washington, D.C. The handwritten letter, dated 1960, reveals the Queen’s warm hospitality as she offered her royal pancakes recipe to President Dwight D. Eisenhower after he and his wife, Mamie, enjoyed them during a visit to Balmoral Castle. This personal gesture highlights the Queen’s thoughtfulness and shows how much the Eisenhowers appreciated the light, fluffy pancakes, so much so that the Queen felt compelled to send the recipe herself.
In the letter, Queen Elizabeth II warmly wrote that she had forgotten to share the drop scone recipe during the Eisenhowers’ visit. She included the ingredients and instructions, mentioned that the batter could be adjusted for more people, and noted that the scones always turned out well at Balmoral.
Yes, Queen Elizabeth II provided a few helpful tips in her letter. She suggested thinning the batter with milk if it seemed too thick and advised adjusting the quantity to serve more people. Her practical guidance reflected a down-to-earth approach, making the royal pancakes easy to replicate in any kitchen.
Drop scones and American pancakes are similar in thickness and sweetness, both being soft, fluffy, and slightly sweet griddle cakes. They’re typically smaller in size than traditional pancakes and often enjoyed with jam, butter, or syrup. Their versatility and texture make them equally delightful for breakfast or afternoon tea.
Ingredients
4 teacups flour (approx. 560g)
4 tablespoons caster sugar
2 teacups milk (approx. 300ml)
2 whole eggs
2 teaspoons baking soda
3 teaspoons cream of tartar
2 tablespoons melted butter
Method
In a mixing bowl, sift the flour, baking soda, and cream of tartar together.
Add sugar and mix well.
Beat the eggs, then combine them with the milk.
Slowly add the wet ingredients to the dry mixture, stirring until smooth.
Stir in the melted butter.
Drop spoonfuls of the batter onto a hot, lightly greased griddle or frying pan.
Cook until bubbles form on the surface, then flip and cook until golden brown.
The Queen Elizabeth’s Drop Scones Royal Pancake Recipe
Ingredients
- 4 teacups flour approx. 560g
- 4 tablespoons caster sugar
- 2 teacups milk approx. 300ml
- 2 whole eggs
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, sift the flour, baking soda, and cream of tartar together.
- Add sugar and mix well.
- Beat the eggs, then combine them with the milk.
- Slowly add the wet ingredients to the dry mixture, stirring until smooth.
- Stir in the melted butter.
- Drop spoonfuls of the batter onto a hot, lightly greased griddle or frying pan.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
