Scotch pancakes - Low Iodine Recipes Scotch pancakes 2 egg whites2 tablespoons sugar1 teaspoon vanilla essence8 oz/250g flour (plain/whole wheat)2 teaspoons baking powderPinch of non-iodised salt1 teaspoon cinnamon1 teaspoon vegetable oil4 fl oz/125ml water Beat the two egg whites with the sugar, then add the vanilla and stir in the rest of the ingredients. Lastly add the water to get the desired batter consistency for your pancakes. Spoon about one tablespoon of batter onto greased non-stick frying pan. The batter should make about 8-10 scotch pancakes. Any left can be frozen and cooked in the toaster. Serve hot with jam, honey or maple syrup. Manage Cookie Preferences Please ensure Javascript is enabled for purposes of website accessibility