Categories: Breads, Pancakes, Breakfast 
      Yield: 8 servings 
  
    1/4 lb Plain white household flour         1 oz Caster sugar 
      1 ts Bicarbonate of soda                 1    Egg 
  1 1/2 ts Cream of tartare                  1/4 pt Milk or cream 
  
  Sift the flour with the raising agents and stir in the sugar.  Make a well 
  in the centre and break the egg into it.  Whisk the milk into the egg, then 
  gradually incorporate the dry ingredients to make a very smooth, thick 
  batter.  Alternately, simply mix everything together in a food processor. 
  If time permits let the batter stand for 30 minutes before cooking. 
      Heat a griddle, bakestone or cast-iron frying pan until very hot - or 
  cook direct on the hot plate of an Aga.  Grease your chosen surface lightly 
  with buttered paper, using just enough fat to prevent the pancakes from 
  sticking.  Using a large metal spoon held point downward, drop a few small 
  rounds of batter on to the hot surface.  Space them well apart. Cook over 
  steady heat until bubbles rise to the surface and the underside of the 
  pancakes are browned - about 2 minutes.  Loosen them gently with a palette 
  knife, then flip them over and cook for about 1 minute longer. 
   
  Makes about 16 pancakes. 
   
  Source: Philippa Davenport in "Country Living" (British), March 1989. Typed 
  for you by Karen Mintzias