Measure the flour, baking soda, cream of tartar, salt and sugar into a medium-sized mixing bowl.

Whisk the egg and milk together in a measuring jug.

Pour the wet ingredients into the dry ingredients and whisk until the mixture is thick and smooth.

Heat a non-stick frying pan or crêpe pan over medium heat.

Drop about 1/2 teaspoon of butter into the pan and wipe it around the pan with a paper towel. The surface of the pan should be only very lightly greased. I only do this once, and only before the first batch of pikelets. After you cook the first batch of pikelets, the pan is well greased for the subsequent batches. But this might vary depending on the pan that you use.

Using a 1 tablespoon measuring spoon (15-20 ml) or large spoon, pour small drops of batter into the pan.

As soon as small bubbles start to appear on the surface, flip the pikelets over and cook for a further minute or so. The pikelets should be evenly coloured on both sides.

Remove the pikelets to a silicon tortilla or pancake warmer.

Repeat until all of the batter has been used.

Serve each pikelet with a dollop of jam.