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Arbroath Smokie pancake

I ate the Arbroath Smokie pancake at a family-run restaurant called The But'n'Ben (which means a two-roomed cottage, typical of the area). The But'n'Ben is located on a cliff-side fishing village called Auchmithie, which was where the original fisherfolk came from. In the 18th century, the earl of Northesk refused permission for them to move to Arbroath, saying that they were his serfs or vassals. This went to court and he won, but the law was later overturned and the fisherfolk moved. 
The dish is their most popular, a drop scone type pancake with a thick creamy smoked haddock sauce. This is my attempt to recreate it.
As is usual with pancakes, the first is often imperfect. The shape and texture will improve as you continue.
Course: High Tea, Lunch, Main Course, Supper
Cuisine: British, Pescetarian, Scottish
Keyword: Arbroath, Arbroath Smokie, Auchmithie, British protected foods, Fish, Hot smoked Fish, Scottish food
Servings: 4


For the pancake:

  • 55 g plain flour
  • 140 ml milk of your choice
  • 1 egg
  • pinch baking powder
  • pinch salt
  • a pat butter

For the sauce

  • 600 ml Double cream
  • 1 Arbroath Smokie, all bones and skin removed, flaked
  • pinch mace
  • white pepper to taste
  • bunch Parsley to garnish


For the pancakes

  • Mix the pancake ingredients together, leave to rest for 20 minutes.

For the sauce

  • In a pan on a low heat, pour in the double cream and warm.
  • Add the fish, mace, pepper, parsley

To make the pancakes:

  • Butter the pan lightly.
  • Pour the pancake mix into a pre-heated large flat crepe or frying pan, sliding the mixture around so that you have a thin layer.
  • Allow to cook slowly so that the underside goes golden and bubbles a little. Flip over the pancake carefully and add the sauce.
  • After a few minutes cooking so that the other side is a light golden, fold the pancake over the top so that it is a semi-circle. Serve hot.