Arbroath Smokie Pancakes

Nell Nelson makes a fantastically tasty filling for pancakes with Scotland's famously delicious Arbroath Smokies, cream and butter
By Nell Nelson
Arbroath Smokie Pancakes
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pancakes

  • 225 g self-raising flour
  • 2 eggs
  • 300 ml milk

  • oil, for greasing

For the filling

  • 4 arbroath smokies, bones removed and flaked
  • 425 ml double cream
  • 25 g butter


1. To make the pancakes: put the flour in a mixing bowl with a pinch of salt and make a well in the centre.

2. Drop in the eggs one at a time stirring from the centre and holding the spoon upright.

3. Gradually add enough milk until the batter is the consistency of thick cream. Whisk until smooth.

4. Grease a girdle or heavy frying pan.

5. Drop about 2 tablespoons batter onto the heated girdle. Spread out quickly to form a thin pancake. When bubbles burst on surface, flip to the other side and cook until golden. Repeat with the remaining batter.

6. Stack the pancakes in a pile, cover and keep warm until required.

7. To make the filling: heat the cream in a medium pan and bring to a rolling boil.

8. Drop pieces of butter into the boiling cream and when it thickens, gently stir in the flaked smokies.

9. Simmer gently for about 5 minutes.

10. Place 2 heaped tablespoons into each pancake. Fold over to enclose the filling and serve immediately.

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