Creamy Chicken And Mushroom Stuffed Boxty

Irish boxty is a potato pancake made with grated raw potato, mashed potato, flour, buttermilk and baking soda.  In recent years the popularity of boxty has soared with the introduction of thinner boxty pancakes wrapped around savory fillings.

Irish Boxty stuffed with creamy chicken and mushroom filling

My version of this delectable Irish delight comes with a filling of chicken, mushrooms, bacon and white Irish cheddar in a rich cream sauce, wrapped in a tender potato pancake.

A few months ago I received an e-mail from a reader who first tasted stuffed boxty on a visit to Dublin. She raved about the pairing of a creamy chicken filling and a hearty potato pancake created taste perfection on the palate.

Ever since returning to the United States she has failed in her attempts to recreate the delectable meal that introduced her to boxty.  I’ve never tasted restaurant style boxty in Dublin, but I hope my version of chicken and mushroom stuffed boxty will rekindle tasty memories of Ireland for this reader.

Chicken stuffed boxty with mushrooms and bacon

A few years ago for my blog, I cooked traditional boxty, a thick, satisfying cake that is really a cross between a pancake and a hash brown.

The batter used is too thick to create a pliable pancake that can be wrapped around a delicious creamy filling.

And so I adapted my boxty recipe slightly to create a thinner boxty batter.  This soft but slightly textured boxty highlights a tasty creamy chicken and mushroom sauce, zinging with decadent flavors of bacon and cheddar cheese.

Gaelic boxty originated in the northwest counties of Ireland around Cavan and Leitrim.

The name boxty derives from the Irish language name of arán bocht tí  (pronounced aw-rawn buck-th tee).  This literally means poor house bread, but trust me, these hearty stuffed boxty are far from a poor house meal.

Ingredients For Chicken And Mushroom Stuffed Boxty:


Ingredients for chicken, bacon and mushroom stuffed boxty

Boxty Pancake:

  • 1 Medium potato (peeled and grated)
  • 3/4 cups mashed potatoes
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon baking soda
  • 1 and 3/4 cup buttermilk
  • 2oz butter or oil (to fry pancakes)

Creamy Filling

  • 3 Large chicken breasts (4 medium or 1 and 1/2 pounds cut in 1 inch pieces)
  • 4 strips of bacon
  • 10oz sliced button mushrooms
  • 1 clove minced garlic
  • 2oz butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/3 cup whipping cream
  • 1/2 cup grated white cheddar cheese
  • salt and pepper to season
  • 1 tablespoon chopped fresh parsley (optional)


Making the Boxty Pancakes:

Do you make the filling or the pancakes first? Decisions, decisions, decisions.

I usually make the pancake batter first, but cook them as I am making the filling.  This takes a little bit of multi-tasking. If you don’t feel comfortable overseeing a few pans together, then I suggest cooking the pancakes and keeping them warm in the oven as you work on the chicken filling.

Removing starch from grated potato for boxty pancakes

Grate the peeled potato and place it in a strainer. Rinse it under running water to remove water and starch. 

Squeeze the grated potato with your hands, then press it against the strainer to remove any excess starch.

Mixing mashed potato and grated potato for boxty pancakes

Add the drained, grated potato to the mashed potato and mix them together.

Sifting flour, baking soda, salt and pepper for boxty pancakes

Sieve the flour, baking soda, salt and pepper into the potato mixture.

Pouring buttermilk into boxty pancake batter

Next add the buttermilk.

Buttermilk potato batter for boxty Irish pancakes

Blend all of the ingredients together to form a smooth, finely grained batter.

Cooking a boxty pancake in a cast iron pan

Melt a small pat of butter on an 8-inch cast iron skillet, or frying pan over medium heat.  Add a 1/2 cup of batter and tilt the pan to spread it around completely.

Boxty on the griddle, boxty on the pan

Cook the pancake over medium heat for 5 to 7 minutes over medium heat. 

The underneath side will be a beautiful golden brown, but the top side is a great indicator for when your pancake is ready to turn.  The batter will have dried out completely.

Cooking these pancakes on high heat will not work. They burn on the outside before the raw potato inside can cook.

Cooked side of a boxty pancake

Cook the boxty for an additional 5 minutes on the second side.

Keep the pancakes hot in a warming oven as they cook.  I like to place a small piece of aluminium foil between the pancakes in a stack to prevent them sticking together.

This recipe should yield six boxty pancakes.


Making the Creamy Chicken and Mushroom Filling:


Melt a small piece of butter in a skillet. 

Sauteed chicken in a pan

Add the diced chicken and cook for about 5 minutes until the chicken is turning white all over.

Frying chicken and bacon for stuffed boxty

Add the bacon pieces and cook for an additional 3 minutes over medium high heat.

Adding mushrooms to filling for boxty

Toss in the minced garlic and mushrooms and cook for an additional 5 minutes.

Remove the mixture from the pan and set aside.

Making a roux for a creamy cheese boxty filling

Melt the remainder of the butter in the pan. Add the flour and mix thoroughly as it cooks for 1 minute.

Adding milk and cream to sauce for chicken boxty filling

Gradually add the milk and whisk the sauce to prevent the formation of lumps.

The slight speckles you see in the photo of the sauce above are little bits of residue bacon.

Grated white cheddar in stuffed boxty

Add the cream and the grated cheese, stirring constantly until the cheese melts.

If like me, you enjoy the extra sharp tang of Irish cheddar your filling will be beautifully cheesy.  But if you find extra sharp cheddar cheese too over powering for your palate, then simply use an American white cheddar.

Chicken, bacon and mushroom cream filling for boxty

Return the chicken, bacon and mushroom mixture to the cream sauces.  Mix them well to fully coat every chicken and mushroom in sauce.

Simmer for a further 5 minutes to let the flavors meld completely.

If you wish you can add some finely chopped fresh parsley to the sauce to add a little color.

Boxty pancake with savory chicken filling

Now you simply need to divide the filling between the six boxty pancakes, and serve them as a delicious wrap. 

I like to add a little grated cheddar cheese on top of each serving, and garnish it with a sprig of fresh parsley.

Gaelic boxty stuffed with creamy chicken, bacon, mushroom and cheese sauce.

Then all that’s left is to dig in and enjoy.

Served with a side of vegetables or a green salad, these boxty pancakes are a perfect meal for any Irish themed celebration or a St. Patrick’s Day feast.

Here’s the printable recipe:

Creamy Chicken And Mushroom Stuffed Boxty

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Main Dish
Region Irish


Creamy Filling

  • 3 Large chicken breasts (4 medium or 1 and 1/2 pounds cut in 1 inch pieces)
  • 4 strips of bacon
  • 10oz sliced button mushrooms
  • 1 clove minced garlic
  • 2oz butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/3 cup whipping cream
  • 1/2 cup grated white cheddar cheese
  • salt and pepper to season

Creamy Filling (Optional)

  • 1 tablespoon chopped fresh parsley

Boxty Pancake

  • 1 Medium potato (peeled and grated)
  • 3/4 cups mashed potatoes
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon baking soda
  • 1 and 3/4 cup buttermilk
  • 2oz butter or oil (to fry pancakes)


Boxty Pancake
Step 1 Peel and grate the raw potato, then place it in a sieve. Rinse and drain the raw grated potatoes with cold water to remove excess starch. Squeeze to remove excess liquid.
Step 2 Place the raw and mashed potatoes into a large batter bowl. Sift the flour, baking soda, salt and pepper into the potato and combine well together.
Step 3 Gradually add the buttermilk, mixing continuously to form a loose pancake batter.
Step 4 Add a little oil or butter to a hot 8-inch round griddle or skillet. Add about 1/2 cup of batter. Tilt the pan around in circles to make sure the batter covers the pan completely. Do not make the pancakes too thick.
Step 5 Reduce the heat to medium. Cook for 5 to 6 minutes until the bottom is golden brown and the top is dry. Flip the boxty and cook through for another 5 minutes.
Step 6 Place the finished pancake on a plate. Cover with aluminum foil and keep warm in the oven. To prevent boxty pancakes from sticking together, place a small rectangle of foil between each one.
Chicken Filling
Step 7 Melt a tablespoon of butter in a large skillet over medium high heat. Add the diced chicken and saute for 5 minutes. Add the chopped bacon pieces. Saute for 3 minutes.
Step 8 Add the minced garlic and mushrooms to the pan and saute for 5 more minutes. Stir to prevent sticking.
Step 9 Remove the chicken and mushroom mixture from the pan and keep warm while preparing the sauce.
Step 10 Melt the remaining butter in the pan. Add the flour and mix to form a roux. Stir constantly for 1 minute to cook the roux. Gradually add the milk whisking continually to create a smooth sauce. Reduce the heat to low once the sauce starts to bubble.
Step 11 Add the cream and whisk to fully combine. Add the cheese and stir constantly until melted through the sauce.
Step 12 Return the chicken, bacon and mushrooms to the sauce and simmer gently for 3 minutes.
Step 13 For added color add chopped fresh parsley just prior to filling the pancakes.
Assembling the Boxty
Step 14 To assemble the boxty, place an individual pancake on a plate. Place a few spoons of the creamy chicken filling on one half of the pancake. Fold the other side of the pancake over the filling. Garnish with grated white cheddar cheese and fresh parsley. Serve warm.


Slán agus beannacht,

Goodbye and blessings,

Irish American Mom

Tayto Crisps

Tayto cheese and onion crisps are a favorite Irish snack. These highly seasoned potato chips boast a very distinctive flavor, and are perfect with a pint of beer.

Bag of Tayto cheese and onion crisps

A sharp cheddar taste explosion with overpowering onion strains, combines with deep fried potato slivers, creating a taste of Ireland I absolutely adore.

No American chip tantalizes my taste buds like a good old Irish Tayto crisp.  No fancy bistro or pub crisps for me, thank you very much. I’ll stick to Mr. Tayto’s favorite crisp.

Tayto crisp sandwich

Please God I’ll never have to choose a last meal, because if I did, I would order a Tayto cheese and onion sandwich, made with fresh white sliced pan, slathered in Kerrygold butter. And of course I’d wash it all down with a nice cup of tea. Or maybe for my last meal, I’d get a pint of beer too.

When I arrive back to Ireland my first meal is usually a Tayto sandwich with a lovely cuppa. I relish every bite.

White bread and butter sandwich with cheese and onion crisps

Mercifully I can satiate my Tayto longings in Kentucky. The Celtic shop near Louisville’s favorite Irish pub, Molly Malone’s, stocks these cheese and onion delights. My husband usually picks up a bag or two when he goes to watch soccer or GAA matches at the pub.

I’m such an addict I’ve even munched through a bag of Tayto while sipping a glass of wine.

Not exactly a gourmet’s delight. But let’s face it! Cheese and wine are considered a complimentary pairing, so I just take my gastronomic experience to a whole new level of unapproved decadence.

Tayto vs King crisps

Now any Irish people reading this blog post will fully understand the flavor question I am about to pose:


Tayto vs King ???


Which bag wins? This is an age old debate amongst Irish crisp lovers. Originally created by two separate companies with slightly different recipes for this beloved Irish flavor combination, both brands have dedicated and loyal customers.

Tayto are cheesy. King are more oniony. Or maybe it’s the other way around. My memory fades.

This taste off is no competition in my book. King crisps are just a tad highly seasoned for my palate, so for me, Tayto crisps win every time. There are many who totally disagree with me.

But I confess, in a pinch, when I can’t lay my hands on a bag of Tayto, I’ll succumb and munch my way through a bag of King crisps, or maybe even two bags.

One Tayto cheese and onion crisp

And recently I discovered the same company now makes both types of crisps. Hopefully they are preserving rival flavorings from days gone by.

And here’s my Valentine’s Day warning! If your beau takes you to a pub, don’t touch a Tayto crisp if you intend to keep your breath fresh. These crisps are flooding with flavor just waiting to overpower your whole mouth.

My husband is more of a salt and vinegar kind of guy, and Tayto have the perfectly seasoned packet to suit his taste buds. But me, I stick to cheese and onion, a true taste of Ireland in my book.

Open bag of Tayto cheese and onion crisps

A mere whiff of an open bag and I’m in crisp lover heaven.

I don’t care if health gurus claim this type of snack is nutritiously vacuous. I don’t even look at the ingredient list for fear I would discover some ingredient that might end up being a deal breaker for me and my bag of Taytos. I don’t indulge very often so I overlook a little preservative or flavor enhancer every now and then.

Whenever I can lay my hands on a pack of cheese and onion Tayto crisps I relish every last morsel. I’ve even inhaled the last irresistible, piquant aromas from an empty bag.

Bowl of cheese and onion Irish crisps or chips

And so, if you venture to Ireland this summer why not try a bag of Irish crisps. But be warned! The flavor will be very strange for American trained taste buds. These crisps whack a true taste wallop with a smacking, savory zing.

I hope you enjoyed this little trip down my snack memory lane, and that you too enjoy Tayto crisps, a scrumptious, full-flavored taste of Ireland.


Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom


P.S. This is not a sponsored post. The makers of Tayto/King crisps and Kerrygold butter have never heard of me.  I wrote this post purely to introduce my favorite Irish snack to readers.


Purchasing Tayto Crisps Online In America:


A quick disclosure note: The link below is an affiliate link and I will receive a commission if you choose to make purchases using this link. Thanks in advance if you do utilize this link for your Irish shopping.

Over the past few months I have received many e-mails from readers requesting information on where to purchase Irish food items in the United States. And so for anyone in America interested in purchasing Tayto crisps or other Irish food treats check out the Food Ireland website. They have a wonderful selection of Irish goodies which can be shipped throughout the United States.

Irish Hot Whiskey

Cold and flu season is upon us. But fear not! Ireland boasts a traditional cure for notorious winter viruses.  Of course, the Irish answer to chills and fevers is none other than a hot whiskey.

Lemon infused hot whiskey with cloves

Whiskey’s medicinal properties are probably why it got its name “uisce beatha”, or water of life?

In Scotland the preferred name for this winter drink is a hot toddy, but whether you use Irish whiskey or Scotch whisky, this steaming, lemon and clove infused hot beverage not only warms the cockles of the heart, but helps ward off the sniffles.

Even if you’re not coming down with a dose of the sneezes, this comforting concoction can warm you up nicely on a cold evening.

In years gone by hot whiskey was called whiskey punch. The early temperance movements were none too pleased with this favorite Irish beverage, and the phrase “punch drunk” was born. I had thought this term was a stereotypical reference to drunken, fighting Irish men, not their libation of choice.  The use of the term whiskey punch died away long ago, but the drink itself has survived the ages.

But be warned. Not all hot whiskeys are created equal. There are many ways to mix this drink, but if the ingredients are not prepared correctly and in the right proportions this aromatic drink can be far from comforting.

When made correctly a hot whiskey can be a work of delicious art.

Here are my tips and tricks for hot whiskey making success.

A glass with a handle for making hot whiskey

1. Choose Your Glass:


I like to use a thick glass with a handle. Irish coffee glasses are just perfect.

Drinking hot whiskey in a glass tumbler is risky business. The steaming beverage scalds the glass in no time at all and the only way to hold it is to wrap it in paper towels or a napkin.

So be safe! Use a glass with a handle. (I’m sounding more like my own mother each and every day.)

Studding a lemon with cloves for a hot whiskey

2. Stud Your Lemon With Cloves:


I use a nice thick slice of lemon and cut it into two semi-circles.  I’ve seen hot whiskeys made with tiny slivers of lemon and all I can do is shake my head.  Sorry for sounding bossy, but I fancy myself as a bit of a hot whiskey expert. It’s my God given right – I’m Irish.

Before you slice the lemon, it’s best to wash it well with very hot water to remove any wax covering. Or better again, use an organic lemon that doesn’t have a wax coating.

Cut a slice of the lemon and halve it.  Remove any pips from the lemon. I don’t like pips floating in my hot whiskey.

Some people like to squeeze a few drops of lemon juice into their hot whiskey. For me a few drops will pass, but if you over do the lemon juice you’re simply creating an alcoholic lemon Theraflu or Lemsip, which is the Irish or British equivalent.

Stud each piece of lemon with 3 or 4 cloves. Don’t overdo the cloves unless you love the strong flavor of these little spice devils.


3. Pre-heat Your Glass:


This is my granny’s golden rule of hot whiskey making. It’s as important as pre-scalding your teapot when making tea.

I quarter fill the glass with boiling water and swish it around the glass, before tipping it out.

I’ve seen friends heat the glass by holding it over the spout of a steaming kettle, but that’s too risky for me. My fingers can never escape the steam, so I recommend the water swishing method.

4. Place A Metal Spoon In The Glass:


A spoon should be placed in the glass before adding whiskey and boiling water.

I was always told this little trick prevented the glass from cracking when hit by the boiling water. The poor glass could get such a fright when scalded it might split in two.  Now this theory has probably been scientifically debunked long ago, but I still don’t wish to work with frightened glasses.

Another rational for this step is that the metal spoon absorbs heat from the boiling liquid, thereby cooling it down a bit, bringing the hot toddy to drinking temperature a little quicker.

A full measure of whiskey for a hot toddy

5. Measure Your Whiskey:


For an Irish coffee glass you really need to add a good measure of whiskey. So I suppose I am recommending one full measure plus a wee drop.

To tell you the truth I just add a good dollop of  liquid gold at the bottom of my glass.  Since I’m trying to sound like an official hot whiskey expert I thought I had better check out the exact volume in a measure of whiskey.

Here’s what I discovered.

A single measure in Ireland is 35.5 mls.

A regular American single measure is 44 mls or 1.5 fluid ounces. Everything really is bigger in America.

But a small American measure is 30 mls or 1 fluid ounce.

So here’s my advice …..

In Ireland add a measure and a wee drop of whiskey, and in America add a full regular single measure of 1.5 fluid ounces.

Remember too much boiling water and too little whiskey yields a watery hot whiskey lacking its famous kick. More whiskey equates to more pizazz, or oomph, or whatever you like to call it.

Pour the whiskey into the glass at this stage. It won’t be alone for long.


6. Add Brown Sugar And/Or Honey:


Now I always insist on using brown sugar rather than white sugar. The more intense caramel flavors of brown sugar are prerequisite for my hot whiskeys.

Add two teaspoons of brown sugar to the whiskey in the glass.

A little honey is fine, especially if you are making your hot whiskey for medicinal purposes, but don’t over do it. Honey will mask the subtle flavors brown sugar brings to the drink.

Preparing a hot whiskey

7. Pop-In The Lemons:


Now it’s time to pop those prepared lemons into the glass to await their boiling water bath.

Some hot whiskey preparers hold off on adding the lemons until after the boiling water is poured over the whiskey, but I like how the lemon and clove flavors infuse the hot liquid when they feel the full force of the boiling water.


8. Top Up With Boiling Water:


No tepid, luke warm water allowed for making hot whiskey.

The scalding hot temperature of boiling water is required to ensure the lemon, cloves and brown sugar release their flavors and blend together mellowing the whiskey.

My glass takes an additional 5 fluid ounces of hot water to top it off, but some glasses will take more.  The choice is yours.  Pour in hot water, but leave some room for extra if needed.  Should you find your whiskey too strong for your liking, you can always add a little more hot water after you take the first sip.

Irish hot whiskey

9. Stir And Enjoy:


Gentle stirring only is allowed. The only purpose of stirring is to help dissolve the sugar.

Too much stirring knocks tiny segments off the lemon slices which detract from the smooth quality of a good hot whiskey.

This drink is definitely stirred not shaken.

Serve hot whiskey immediately. Sip, don’t gulp. This hot, aromatic drink is designed to be savored slowly, allowing the whiskey time to coat your throat and attack all those sore throat inducing bugs.


10. Some Variations To Consider:


I can’t even believe I typed this heading. My poor granny is turning in her grave at the very thought of destroying a pure hot whiskey with strange and unusual ingredients.

But I just can’t resist mentioning a few additions, just perfect for hot whiskey experimentation:

A sliver of fresh ginger may kick it up a peg or two, adding a medicinal zing.

If you like a sweeter, more mellow drink why not stir it with a cinnamon stick. Whatever you do, don’t add a spoon of dry cinnamon. It won’t blend with the hot whiskey.  A cinnamon stick, however, infuses the blend with an extra layer of flavor.

You can also make your hot whiskey with freshly made tea instead of hot boiling water. A lemon infused tea might be delicious. I haven’t personally tried this one, but I like the idea.


An Hot Whiskey - an Irish cure for colds and fevers

And so, there you have it – my Irish hot whiskey making tips and techniques.

Wishing you all sniffle free days over the coming weeks of winter.

But if you can’t escape the winter time chills, a good hot whiskey may be all you need to dampen those flu-like symptoms.

And so I raise my glass and drink to your health.


Here’s the printable recipe:

Irish Hot Whiskey

Serves 1
Prep time 5 minutes
Meal type Beverage
Misc Serve Hot
Region Irish
Hot whiskey or hot toddy is a lemon and clove infused hot beverage that not only warms the cockles of the heart, but helps ward off the sniffles.


  • 1.5fl oz whiskey
  • 2 teaspoons brown sugar
  • 1 wedge lemon
  • 6 to 8 whole cloves
  • 5 to 6fl oz boiling hot water


Step 1 Take a slice of lemon and cut it in two semi-circles. Stud the lemon pieces with 3 to 4 whole cloves.
Step 2 Pre-heat a glass with a handle by scalding it with boiling water and then throwing the water away.
Step 3 Place a spoon in the glass. Add a measure of whiskey and brown sugar into the glass. Pop in the prepared lemon slices.
Step 4 Top off the glass with boiling hot water. Stir gently to dissolve the sugar.
Step 5 Serve immediately, taking care when holding the hot glass.


Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom

Drop Scones

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan.

I loved drop scones when I was a little girl. Lemon and sugar pancakes, which are more like crêpes, featured on our Pancake Tuesday menu, but on other days we enjoyed these hot delicious treats, spread with golden syrup and melting butter.

Dripping golden syrup on drop scones

Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes.  They were the perfect size for popping into a pocket to stave off the nibbles and munchies.

They actually taste great even when eaten cold, but should only be popped in the pocket if they haven’t been drizzled with syrup.

Originally invented in Scotland these little pancakes have been adopted and adapted by cooks throughout the British Isles.

Apparently Queen Elizabeth made drop scones for President Dwight Eisenhower when he visited Balmoral Castle in 1959.  Somehow,  I don’t think the Queen rustled up the batter herself and personally dropped and flipped the President’s scones. But you never know.

A tower of Scottish pancakes or drop scones

In the United States the term drop scones conjures up visions of drop biscuits.  But trust me there’s no dough kneading involved here. Instead dollops of thick pancake batter are dropped onto a pan.

They are very similar to American pancakes, but drop scones are thicker, and a little smaller.

So why don’t we call them pancakes. Scones take their name from the Stone of Destiny, also called Scone, the coronation site for Scottish Kings in days gone by. So if the Scottish people wish to call these little pancakes “scones”, then I say they have every right to do so. Hey, they invented scones in the first place! :)

Ingredients for drop scones


  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 teaspoons of baking powder
  • 2 tablespoons of golden syrup (or 2 tablespoons of white sugar if golden syrup unavailable)
  • 1 and 1/2 cups of whole milk
  • 2 large eggs
  • 2 ounces of butter (for frying pancakes)
  • golden syrup, honey or jam to serve

Whisking flour, salt and baking powder together

Toss the flour, baking powder and salt into a large bowl and whisk them together to eliminate any lumps in the flour.

Adding golden syrup to eggs and milk for drop scones

Next prepare the wet ingredients by whisking the eggs, milk and golden syrup together in a pitcher.

Golden syrup is very thick and will fall to the bottom of the pitcher. It takes quite a bit of whisking to blend it completely through the milk and egg mixture.

If you cannot find golden syrup, fine white sugar will work instead. I prefer the slightly caramel flavor golden syrup adds to these pancakes, so if you can put your hands on a tin, then I highly recommend using it.

In Louisville, I can buy golden syrup at my local Meijers grocery store.

Mixing wet and dry ingredinets for Scotch pancakes

Add the wet ingredients to the dry and whisk everything together.

This is a great recipe for children. My kiddos love whisking the batter, and searching for lumps.

Whisking batter for drop scones

Whisk the batter well until it is smooth and completely blended.

Next let the batter stand for 15 minutes before cooking.

This is an important step. I believe this little bit of standing time allows the gluten in the flour to start breaking down.

Melting butter in griddle pan for cooking drop scones

Next heat a non-stick or cast iron skillet over medium heat.

I love how drop scones cook evenly in my cast iron pan.  It takes quite a while for it to heat up fully, but the final product is worth the wait.

Melt a knob of butter in the pan before adding the first batch of pancakes.

Dropping the batter onto the pan for drop scones

Drop about 2 tablespoons of batter in circles on the pan.

I use my 1/4 cup measuring spoon, and fill it a little over half way.

Three drop scones cooking on the griddle

These pancakes are about 3 inches in diameter.

They are smaller than regular American pancakes and bigger than silver dollar pancakes.

Bubbles on surface of a drop scone when ready to turn

Cook for two to three minutes until the upper surface starts to bubble.

Three drop scones cooking on a pan

Flip the pancakes over and cook for an additional two minutes on the second side, until golden.

Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.

I made 22 pancakes in total with this volume of batter.

Place the cooked pancakes on a plate and cover them with a clean dish towel to keep them warm and moist while finishing the cooking.

Honey on pancakes

Drop scones are delicious served with golden syrup. 

A knob of soft butter melting on a drop scone is equally mouth wateringly delectable.

Syrup on drop scones

Honey adds an extra layer of ooy-gooey sweetness.

Raspberry jam on a drop scone

And a spoonful of jam spread on top is simply scrumptious.

Let’s face it! As for toppings, there’s no limit.

Whatever you think will work to tantalize your taste buds, then drop scones are the perfect base for building a special treat.

Smoked salmon with cream cheese gives them a savory twist, and strawberries and cream are simply perfection.

Wishing you all days of happy scone dropping.

Here’s the printable recipe.

Drop Scones

Serves 6 to 8
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Breakfast
Region British


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons golden syrup (use white sugar if golden syrup is unavailable)
  • 1 and 1/2 cup whole milk
  • 2 Large eggs
  • 2oz butter (for frying pancakes)
  • jam or syrup or honey (to serve)


Step 1 Sift the flour, salt, and baking powder into a bowl.
Step 2 Whisk the eggs, milk and golden syrup together in a pitcher until fully blended.
Step 3 Pour the wet ingredients into the dry and whisk together until smooth.
Step 4 Leave the batter to stand for 15 minutes.
Step 5 Melt a little butter on a frying pan or griddle. Drop two tablespoons of batter in circles on the pan.
Step 6 Cook for 2 to 3 minutes until the upper surface starts to bubble. Flip the pancakes over and cook for 1 to 2 minutes more until golden.
Step 7 Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.
Step 8 Serve hot with melting butter, jam, maple syrup or golden syrup.
Drop scones are also delicious when served cold.


Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom

How To Light A Christmas Pudding

When I was a little girl in Ireland I loved when my mom set our Christmas pudding alight. Our annual pyrotechnic show was achieved quite simply, using a candle, a metal spoon, a dollop of brandy and one piping hot plum pudding.

Lighting a pudding

Lighting a plum pudding is accomplished using brandy, whiskey or rum. I like brandy best. For me, the residual cognac flavor on top of the pudding is decadent. 

I know I should be using Irish whiskey – I am Irish after all. However, an old family legend claims I might be a 31st cousin of the Hennessy who left Ireland and started the famous cognac brand. The connection is through my County Limerick born granny.


Brandy for lighting a plum pudding

And that’s my brandy loving excuse – there’s a slight possibility my affinity for cognac may be hereditary, but that’s a story for another day.

So let’s get back to lighting this pudding with my favorite spirit, brandy.

Choose a large metal spoon. Not your best spoon please. The candle may cause the bottom of the spoon to turn black. This carbonation is easily scrubbed away afterwards.

A metal spoonful of brandy over a candle flame

Add enough brandy to fill the spoon three-quarter ways full. Leave a small gap between the top of the brandy and the rim of the spoon.


Warning! Do not use a plastic spoon. It will melt.


Hold the spoon over a lighted candle flame. Hold it for a few minutes until the brandy heats up. If you wish to speed up this process you can pre-heat the spoon in a cup of hot water, but make sure to dry it completely before adding the brandy.

Once the brandy is hot it will start to steam and convection currents will be visible in the golden liquid.

To set it alight, you simply tip the top of the spoon into the candle flame and the booze will alight, burning with a bluish flame.

Lighting a Christmas pudding

Move the flaming spoon over the pudding and pour it on top.

Now the pudding must be piping hot. This will not work with a cold pudding.

Ensure you have removed any decorative toppings from the pudding, before setting it on fire. Melted plastic or singed holly does not add anything to a plum pudding’s flavor.

Plum pudding set alight with brandy

Move the spoon away from the flames.

You can have a cup of water ready to quench the flaming spoon if you wish, but I just blow on it to stop it burning.
A flaming Christmas pudding or plum pudding

Turn out the lights and admire the bright blue flames of your Christmas light show.

The alcohol will burn off the top of the pudding, so once it stops flaming you’re ready to serve your traditional Christmas treat.

Remember you choose to light your pudding at your own risk. This technique is probably not endorsed by any fire department anywhere. So take care when working with open flames. Feel free to have a fire extinguisher at the ready, especially for any enormous puddings.  :)  :)

Wishing you all happy pudding lighting experiments this Christmas.


Nollaig Shona Daoibh

(Merry Christmas)


Irish American Mom