2.5 ml/0.5 tsp salt
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp golden (light corn) syrup
120 ml/4 fl oz warm milk
Oil for greasing
Mix together the dry ingredients and
make a well in the centre. Beat the egg with the syrup and milk and
mix into the flour mixture until you have a very thick batter. Cover
and leave to stand for about 15 minutes until the mixture bubbles.
Heat a large griddle or heavy-based frying pan (skillet) and grease it
lightly. Drop small spoonfuls of the batter on to the griddle and cook
one side for about 3 minutes until the underside is golden, then turn
and cook the other side for about 2 minutes. Wrap the pancakes in a
warm tea towel (dish cloth) while you cook the remaining batter. Serve
fresh and buttered, toasted or fried (sauteed).