AGA Pancakes


  • 115g (4 oz) self raising flour
  • 25g (1 oz) caster sugar
  • 1 egg
  • 150ml (¼ pint) milk
  • To serve:
  • Maple syrup or honey or spread with butter

These scones are cooked direct on the hotplate on a simmering to moderate heat.
They are also known as Scotch Pancakes, Griddle Scones, Crempogs or just plain Pancakes! This recipe uses self raising flour whereas older recipes use a mixture of bicarbonate of soda and cream of tartar for the raising agent.


Place the flour and sugar into a bowl, mix together. Make a well in the centre and add the egg and half the milk. Whisk together, adding the remainder of the milk to make a smooth batter.

2, 3 and 4-oven AGA
Lightly oil the Simmering Plate with a little oil on a piece of kitchen paper or use Bake o Glide. Drop tablespoonfuls of the mixture onto the surface. Cook one side then flip over and cook the other. Keep warm in a clean tea towel and serve with maple syrup or honey, warmed at the back of the AGA – or you can spread them with softened butter.

Place a small amount of batter onto you pre-heated pan, we encourage you to line your pan with Bake-O-Glide for an easy cleanup. If you flip your pancake and a golden brown colour appears, then you are ready to take on the rest of your batter.