Drop Scone Pancakes

3 cups (400 g) all-purpose flour
2 teaspoons baking soda*
3 teaspoons cream of tartar*
1/4 teaspoon salt**
2 eggs
1/4 cup of superfine sugar, or a heaping 1/4 cup white, granulated sugar
1 1/2 cup (350 ml) of whole milk (and maybe a little more if needed)
2 tablespoons butter, melted

*If you don’t have cream of tartar, substitute the 2 teaspoons of baking soda and the 3 teaspoons of cream of tartar with 5 teaspoons of baking powder (make sure your baking powder is less than 6 months old or it may be flat and unable to provide leavening).

**If using salted butter, skip the added salt.

Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.

In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.

Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency – thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.

Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

Serve with butter, jam, or golden syrup (Americans sub maple syrup).