Written by Fiona Longmuir


I Make the Best… Pancakes

After a snap poll of Standard Issue staffers, we came to the conclusion everyone has a signature dish they’re willing to brag about. Fiona Longmuir gives a massive toss about her very Scottish pancakes.

Name: Fiona Longmuir

I Make the Best… Pancakes

Fuller dish description: We’re not talking flimsy English pancakes here. Those are crepes. Let’s be real, guys. We’re talking thick, fluffy, stodgy Scotch pancakes.

When did you first make it? In the grand tradition of Scottish baking, I first made these pancakes when I was barely big enough to hold a wooden spoon in my great granny’s kitchen.

When did you realise it was the best? Pretty much immediately. They’re damn good pancakes, you guys. But it’s definitely confirmed every time I go out for brunch and eat mediocre pancakes.

How often do you make it? Every weekend! Topped with bacon and syrup or handfuls of fruit, depending on how virtuous we’re feeling. I Instagram a plate of pancakes about once a week and I have absolutely no regrets about this.

Have you ever tasted anyone else’s version of this, which had you worried? Girl, please.

Is this the only thing you make well? It’s definitely the thing I make best. I’m not a totally dreadful cook, it’s just that sometimes… oh, OK fine, I’m a dreadful cook.


Self-raising flour
1 egg
Golden syrup (You can use brands other than Lyle’s but I’ll be slightly cross.)

golden syrup

Measure out two cups of flour and one cup of sugar into a big measuring bowl. You can sieve these if you want, but I suspect that my great granny would have been too busy chasing my dad around with a slipper to sieve things, so I normally don’t bother. Crack an egg into the bowl and whisk this up with an electric mixer.

Add milk a little at a time, whisking between each addition, until a batter forms. You want your mix to be thick enough that drops from your whisk will sit on top for a second before sinking into the mixture. If you accidentally add too much milk, sprinkle some more flour in and mix.

Add a big daud of golden syrup. Do not worry about the precise measurement of a ‘daud’ – it is an ancient Scottish measurement meaning ‘however the hell much you want’. This recipe leaves a lot of space for error. Lick the syrupy spoon.

“In the grand tradition of Scottish baking, I first made these pancakes when I was barely big enough to hold a wooden spoon in my great granny’s kitchen.”

Put a little wedge of butter into a frying pan and heat the pan gently until the butter starts to foam. At this point, add a ladleful of pancake mix to the pan.

When large bubbles start to appear on the pancake surface, slide a spatula underneath and flip. (You can try to flip the pancake in the air like in the movies if you like, but I would only recommend this if you enjoy being scalded by hot butter and washing pancake batter out of your hair.)

Cook until the other side of the pancake is also golden brown. You can flip your pancake more than once if need be.

Make mountains of pancakes*. Top them with butter, jam, syrup, bacon or cheese. Yes, cheese. Try it, it’ll change your life. Congratulate yourself on being a pancake goddess. Instagram pancakes at least once a week.

*The first pancake of every batch will almost always be a sacrifice to the pancake gods, so don’t be disheartened. I am not sure why this happens.

Find out what our other contributors make best of all here.


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Written by Fiona Longmuir

Fiona Longmuir is a professional storyteller, reluctant adult and aspiring funny girl. When not getting naked in tube stations and binge-watching inappropriate TV shows, she can be found scribbling at the Escapologist's Daughter.