Recipe

185gms self-raising flour
1tsp baking powder
2tbsps caster sugar
2 free-range eggs
200mls milk - approximately
60gms butter - melted

1 Sift flour & baking powder into bowl, add all other ingredients except the milk, whisking as you go, gradually add the milk, take care not to add too much milk, as the mixture should be fairly stiff, a runny batter produces flat, rubbery pancakes. The mixture will thicken as it stands while you are cooking the pancakes, so you will require to add more milk as you continue cooking.

2 Lift the lid on the SIMMERING PLATE 5 minutes before you start cooking the pancakes, this will allow some of the heat to escape and prevent the first few batches from over-firing. Place a circle of Bake-O-Glide on top of the SIMMERING PLATE.

3 Using a tablespoon, add 3-4 evenly spaced spoonfuls of batter per batch. The pancakes are ready for turning when bubbles appear over most of their surface, turn with a palette knife and allow to cook until the pale batter around the centre of the sides is set, remove to the inside of a clean folded tea-towel placed on a wire cooling rack. This method of temporary storage entraps the steam and prevents the pancakes from drying out. When cool, remove to an airtight container and eat within 24 hours.

Author: Katy L Thompson
Source: Katy's Cast Iron Recipes For Success with Your Aga ©

Author Notes
This was my grandmothers recipe, although she added a teaspoonful of syrup too!