I'd never heard of scotch pancakes, but they look like what we make in north america. I use a cast iron griddle and the swipe of a lightly oiled rag. The trick is to get the griddle to exactly the right temperature before making your pancakes, using drops of batter to make "test pancakes." The drop should be big enough to get a few bubbles; when the bubbles stop closing in on themselves, the bottom should be a perfect golden brown. It can take several minutes of fidgeting before you dial it in, but if you're cooking with cast iron, that's the whole lesson: over-temperature burns and sticks, under-temperature sticks and burns.
Scotch pancakes is still the one thing I can't cook without non-stick.
If anybody has any tips that doesn't include half a kilo of lard, then I am very interested.