Over the course of her life, Queen Elizabeth was known for her sweet tooth (she loved indulging in the royal family's famous Christmas cookies!).
Queen Elizabeth's personal recipe for the dish, also known as drop scones, has surfaced. It's the very same one used for hosting President Dwight Eisenhower during his trip to Balmoral Castle in 1959.
These tea-time treats aren't exactly like the pancakes often served with syrup on breakfast tables in the US; Scottish pancakes are dollar-sized delights that are best paired with honey, butter & jam
They are, however, still prepared on a greased pan or griddle—just like traditional American pancakes. Follow these steps to make the royal-approved batter :
1. Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk 2. Add 4 teacups of flour and mix in another teacup of milk "as required"
1. Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) 2. Fold in 2 tablespoons of melted butter
As for the royal matriarch's other tips? Beat the batter "a great deal" before adding dollops to the pan—and when you do, let the drop scones cook for a few minutes on each side, slightly longer.
The Queen also suggested serving them with treacle or golden syrup.