Pancakes

Serves 4

• 115g (4oz) plain flour
• 1 large egg
• 300ml (10fl oz) milk
• 55g (2 oz) melted butter
• To serve
• Fresh lemons
• Caster sugar
• Maple or golden syrup

Mix the egg into the flour with a wooden spoon then gradually add the milk to form a smooth batter. Alternatively, use a food processor and whiz all the ingredients for a few seconds, then scrape down and process again.

Before making the pancakes, place the butter in a ramekin on the top plate to melt. Heat a frying pan on the boiling plate for a good minute. Pour in a little butter, swirl it around and pour back the excess.

Wipe the pan with a piece of kitchen paper and spoon in a ladle-full of the batter, immediately tip the pan to allow the batter to run around and form a pancake. Once it has set, loosen at the edges and turn with a palette knife. If you're making a batch, lightly oil the simmering plate and the second sides may be cooked here while you start to make the next pancake in the pan on the boiling plate.

By Richard Maggs

AGA Cookery Doctor