Pies, Puddings and Pottages

Preheat the oven to 130C/250F/gas 1.

Sift the flour and salt in the large mixing bowl and combine thoroughly.

Mix the milk and cream together in the measuring jug, add the bicarbonate of soda, cream of tartar and the egg and whisk in.

Pour this mixture into the flour and beat together with the electric hand whisk.

Cover the bowl with clingfilm and allow to stand at room temperature for at least an hour.

Lightly grease the griddle pan with butter or lard and drop a small ladleful of the batter onto it. The batter is very thick so you will need to use a palette knife to spread it out into a flat round shape.

Cook on a low heat for a couple of minutes when the edges start to look dry and small bubbles start to appear on the surface.

Flip them over with the palette knife and cook on the other side until nicely browned.

Transfer the pancakes to the baking tray as you cook them and place in the preheated oven to keep warm.