These pancakes are reportedly Queen Elizabeth’s favorite. You found them among regular collections of pancake recipes. She even made them once for President Eisenhower. The Scots call them Drop Scones, but they are more similar to our pancakes then our drop scones. The batter results in cute, small, extra fluffy and thick pancakes that simply melt in your mouth. Extra tip: for super tall pancakes use your biscuit cutter for cooking to pour the batter inside. Cover richly in chocolate syrup, honey or maple syrup and berries. How royally delicious!
3/4 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups milk
butter for the pan
In a large bowl, combine the flour, baking powder, sugar, salt and cinnamon.
In another bowl, beat in the eggs and milk using an electric mixer. Mix until they are smooth and frothy.
Add the dry ingredients into the wet ingredients. Whisk until combined, but slightly lumpy.
Heat a nonstick pan over medium heat. Grease it with butter.
Drop 1/8 cup of the pancake batter onto the warm pan. Cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook for 1-2 minutes more until golden brown.