The Queen Elizabeth’s Drop Scones Royal Pancake Recipe
Queen Elizabeth II’s original drop scones recipe, famously shared with President Eisenhower. These fluffy royal pancakes are easy to make and perfect for breakfast or afternoon tea. Includes ingredients, step-by-step instructions, and the Queen’s personal tips for perfect results
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.
Notes
The Queen noted that more milk can be added if the batter seems too thick and that the recipe can be doubled easily for larger servings.