Scotland


<h2 class="wp-block-heading" id="h-don-t-take-it-too-seriously">“Don’t take it too seriously!”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1500" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/TH-Elliot-Kitchen-21st-Jan.jpg" alt="Elliot Hill, Gleneagles Townhouse" class="wp-image-2983" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/TH-Elliot-Kitchen-21st-Jan.jpg 1000w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/TH-Elliot-Kitchen-21st-Jan-200x300.jpg 200w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/TH-Elliot-Kitchen-21st-Jan-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/TH-Elliot-Kitchen-21st-Jan-768x1152.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-elliot-hill-head-chef-gleneagles-townhouse-edinburgh">Elliot Hill, Head Chef, Gleneagles Townhouse, Edinburgh</h3>



<p>Make sure you sift the dry ingredients to avoid lumps and pre-make the batter (passing through a sieve). Letting it rest for 30 minutes will give it a better texture.</p>



<p>Control the pan temperature – if you’re using oil, it burns at a higher heat so make sure you have full control. If you’re using butter (which tastes better), the fat can burn quite easily if you don&#8217;t control the temperature of the pan and can make the pancake greasy</p>



<p>If you’re making a plain batter and you have too much, freeze it! As long as you freeze and defrost it correctly, you can re-emulsify it (a posh chef word for whisking back together) and use at a later date!</p>



<p>Don&#8217;t take it too seriously! Cooking is more than just sustenance, it&#8217;s fun. Try not to stress about it!</p>



<h2 class="wp-block-heading">“Rest the batter for thick and fluffy pancakes.”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1122" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/roy-2-1.jpg" alt="Roy Balgove Larder" class="wp-image-3050" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/roy-2-1.jpg 1000w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/roy-2-1-267x300.jpg 267w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/roy-2-1-913x1024.jpg 913w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/roy-2-1-768x862.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading">Roy Brown, Head Chef, <a href="https://www.balgove.com/" target="_blank" rel="noreferrer noopener">Balgove Larder, St Andrews</a></h3>



<p>The secret to better pancakes? Resting the batter for 30-60 mins is key to ensure thicker and fluffy pancakes. Staked with butter, smoked back bacon and a good pour of real maple syrup – There’s nothing better this pancake day!</p>



<h2 class="wp-block-heading" id="h-top-them-with-roasted-forced-rhubarb">“Top them with roasted forced rhubarb.”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1707" height="2560" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-scaled.jpg" alt="Roasted rhubarb for pancakes" class="wp-image-2981" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-scaled.jpg 1707w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-200x300.jpg 200w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-768x1152.jpg 768w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-1024x1536.jpg 1024w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/12Triangles_credit-Laura-Edwards-1365x2048.jpg 1365w" sizes="(max-width: 1707px) 100vw, 1707px" /><figcaption class="wp-element-caption">Photograph: Laura Edwards</figcaption></figure>



<h3 class="wp-block-heading" id="h-rachel-morgan-founder-of-twelve-triangles-edinburgh-and-melrose">Rachel Morgan, founder of <a href="https://twelvetriangles.co.uk/visit-us" target="_blank" rel="noreferrer noopener">Twelve Triangles</a>, Edinburgh and Melrose</h3>



<p>As Pancake Day coincides with forced rhubarb season, I&#8217;d make the most of both by topping pancakes with roasted rhubarb.&nbsp;</p>



<p>To make it, preheat the oven to 170°C fan.&nbsp;</p>



<p>Wash and dry 1kg of rhubarb stalks, top and tail, then cut away any scabby bits and cut the stalks into 8cm batons.&nbsp;</p>



<p>Mix 125g of caster sugar with 3 tablespoons of water to form a syrup, and put this into your roasting dish alongside the rhubarb.&nbsp;</p>



<p>Toss the rhubarb around in the sugar, then pat it into one layer.&nbsp;</p>



<p>Roast for 12 to 16 minutes, depending on how thick your stalks are – they should still hold their shape but feel soft and yielding when you poke them. Set the rhubarb aside to cool in the tray with its juices and store it in a container in the fridge until you are ready to assemble the pancakes. You could do this a few days before and save yourself some time.</p>



<h2 class="wp-block-heading">“Sprinkle on an extra wee bit of sea salt.”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1500" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Sarah-Baldry.jpg" alt="Sarah Baldry Nadair" class="wp-image-3051" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Sarah-Baldry.jpg 1000w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Sarah-Baldry-200x300.jpg 200w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Sarah-Baldry-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Sarah-Baldry-768x1152.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading">Sarah Baldry, Pastry chef and co-owner, <a href="https://www.restaurantnadair.com/" target="_blank" rel="noreferrer noopener">Nàdair, Edinburgh</a></h3>



<p>My favourite topping is whipped salted butter and maple syrup. You have to serve it on top of American style buttermilk pancakes, with a dollop of whipped salted butter, I like to sprinkle an extra wee bit of sea salt as well, and lashings of the best quality maple syrup you can find.</p>



<h2 class="wp-block-heading">“Brown butter takes pancakes from good to exceptional.”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Robbie-Jack.jpg" alt="Robbie Jack, The Selkie" class="wp-image-3052" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Robbie-Jack.jpg 1500w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Robbie-Jack-300x200.jpg 300w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Robbie-Jack-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Robbie-Jack-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading">Robbie Jack, Head Chef, <a href="https://www.theselkie.scot/" target="_blank" rel="noreferrer noopener">The Selkie, Dundee</a></h3>



<p>Don’t overwork the batter, let it rest, cook on a medium heat and flip them only once when bubbles appear. Use minimal fat in a non-stick pan, keep portions even and treat the first pancake as a tester. Season the batter properly, then elevate the flavour with vanilla, citrus zest or spices. For extra richness, finish the batter with melted butter, or brown it first for a deep, nutty flavour that takes pancakes from good to exceptional.</p>



<h2 class="wp-block-heading" id="h-make-a-scottish-drop-scone">“Make a Scottish drop scone.”</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1498" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Roberta-Hall-McCarron-1.jpg" alt="Roberta Hall Mccarron" class="wp-image-3097" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Roberta-Hall-McCarron-1.jpg 1000w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Roberta-Hall-McCarron-1-200x300.jpg 200w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Roberta-Hall-McCarron-1-684x1024.jpg 684w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Roberta-Hall-McCarron-1-768x1150.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-roberta-hall-mccarron-chef-owner-the-little-chartroom-eleanore-and-ardfern">Roberta Hall McCarron, Chef Owner, <a href="https://www.thelittlechartroom.com/" target="_blank" rel="noreferrer noopener">The Little Chartroom</a>, <a href="https://www.eleanore.uk/" target="_blank" rel="noreferrer noopener">Eleanore</a> and <a href="https://ardfern.uk/" target="_blank" rel="noreferrer noopener">Ardfern</a></h3>



<p>My favourite pancake to make is a Scottish ‘drop scone’. The key to getting it light and fluffy is to make sure you don’t overwork the mix, sift your flour so you avoid lumps and can reduce the mixing time.&nbsp;</p>



<h2 class="wp-block-heading" id="h-deliberately-make-too-many">&#8220;Deliberately make too many.&#8221;</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1500" src="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Bart-Stratfold.jpg" alt="Bart Stratfold" class="wp-image-3096" srcset="https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Bart-Stratfold.jpg 1000w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Bart-Stratfold-200x300.jpg 200w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Bart-Stratfold-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/scotland/wp-content/uploads/sites/29/2026/02/Bart-Stratfold-768x1152.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-bart-stratfold-executive-chef-timberyard-montrose-and-haze">Bart Stratfold, Executive Chef, <a href="https://www.timberyard.co/" target="_blank" rel="noreferrer noopener">Timberyard</a>, <a href="https://www.montroserestaurant.co/" target="_blank" rel="noreferrer noopener">Montrose</a> and <a href="https://www.instagram.com/haze.shore/?hl=en" target="_blank" rel="noreferrer noopener">Haze</a></h3>



<p>My Pancake Day ritual is always the same. I deliberately make too many pancakes in the morning and have a breakfast of sweet pancakes with sugar and lemon or Nutella. In the evening, I turn my pancakes into a savoury meal, either stuffing them with spinach and ham and covering them in cheese and bechamel or taking cues from Chinese restaurants by chopping them up into noodles which I season with spices from the dry cupboard. The time around Pancake Day is the “hunger gap” in our seasonal food calendar, so this is all about upcycling and frugal cooking.&nbsp;</p>



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<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<ul>
<li><a href="https://scotland.muddystilettos.co.uk/life/people/flora-shedden/">What’s cooking? Flora Shedden, ARAN Bakery, Dunkeld</a></li>



<li><a href="https://scotland.muddystilettos.co.uk/eat/sarah-rankin-haggis-stuffed-tattie-scones/">Sarah Rankin’s haggis-stuffed tattie scones</a></li>



<li><a href="https://scotland.muddystilettos.co.uk/home/dining-at-home/sweetcorn-chowder-recipe/">Spice up lunch with Clare Coghill’s spiced sweetcorn chowder</a></li>
</ul>


Perfect pancakes! Scotland’s chefs share their tips

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