|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Cream of tartar||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Light corn syrup||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
Sift the flour, cream of tartar, baking soda and salt into a mixing bowl.
Beat in the egg, corn syrup and milk.
Cover with a dishtowel and leave for 1 hour.
Grease the surface of a griddle or frying pan and heat it.
Spoon on the batter in fairly large spoonfuls.
When bubbles appear evenly over the surface of each pancake, turn them over.
Cook until golden brown.
Keep warm on a wire rack while you cook the rest.