The 'baking sheet-simmering plate method' is also a winner for all kinds of pancakes. Drop-scones (or scotch pancakes) cooked directly on the top are an Aga classic. I have a few Aga cookbooks which feature various 'Aga' classics. In slightly arrogant tone they refer to 'Aga' shortbread, 'Aga' drop scones, 'Aga' breakfasts and 'Aga' flapjacks. This makes it sound as though 'Aga' shortbread is vastly superior to any other kind - I'm not convinced by this but at least it makes me laugh! Anyway, the drop scones are a hit with me. I've made them several times in various guises. For pudding with maple syrup and pears or bananas. For an indulgent weekend breakfast with honey and berries. For a dinner party starter with added herbs and served with smoked trout and horseradish cream.
Here is the recipe I have used. I believe it is a Mary Berry recipe. Feel free to vary the batter. Good additions include cinnamon, raisins, blueberries or fresh herbs. An Aga is not necessary - these will be equally delicious cooked on a griddle or in a good non-stick frying pan! Please excuse a selection of terrible photos - light was awful and I was in a hurry to eat them.
4oz self-raising flour
1oz caster sugar (omit if making savoury pancakes and season with salt and pepper)
1 large egg
1/4 pint milk
1. Mix flour and sugar together and create a well in the centre.