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1
Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl.
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2
(Use a medium-sized saucepan if you don't have a bowl.)
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3
Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter.
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4
(Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork).
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5
The batter will be much thicker than pancake or Yorkshire Pudding batter.
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6
Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat.
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7
When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan.
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8
Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly.
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9
You can probably cook 3-4 pancakes at a time.
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10
Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown.
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11
Turn them over gently with a knife and cook the other side for a few minutes.
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12
Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool.
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13
Serve with lots of butter, jam, or clotted cream for a treat.
