This type of small pancake is made all over the world and is often known as a ‘drop scone’ or ‘Scotch pancake’ – it is very similar to American breakfast pancakes. To be enjoyed with butter, jam or maple syrup.

1 free-range egg

2 tablespoons unrefined caster sugar

1 teaspoon unsalted butter, melted

250ml full-fat milk

1 teaspoon bicarbonate of soda

240g plain flour

2½ teaspoons baking powder

1½ teaspoons cream of tartar (in the US you can substitute baking powder for both the cream of tartar and the bicarbonate of soda)

100g clarified unsalted butter

Pancake griddle or non-stick frying pan.

1. In a mixing bowl sieve together the dry ingredients: flour, bicarbonate of soda, cream of tartar and sugar. Add to this the milk and egg and whisk to a smooth batter, finally adding the warm melted butter. Pass through a sieve to get rid of any lumps and if necessary thin with more milk. The batter should have a dropping consistency, but remain thick enough to retain its shape on the griddle.
2. Heat the griddle (or frying pan) over a medium heat and grease with clarified butter. Using a dessert spoon or small ladle, carefully pour spoonfuls of the batter on to the griddle. After one side has cooked, flip the scones with a palette knife to cook the other. Once you feel more confident you can cook a few scones at a time, being careful not to let them over-cook on either side.
3. Serve warm with butter and preserves.