Cream Pancakes

Here’s a little something for Pancake Day on March 1. Adapted from an unusual old Westmorland recipe, these pancakes contain no eggs but are still very much in keeping with the spirit of Shrove Tuesday or ‘Fat Tuesday’ as they say in France.
Made with half milk, half cream, they are absolutely delicious; possibly even more so than standard pancakes made with egg. Serve as usual with lemon and sugar, syrup, honey, or jam: blackcurrant is especially good.
Alternatively, warm any mincemeat left over from Christmas or defrost some frozen summer berries and use to fill the pancakes; and if there is any more cream going spare, splash some of that over as well!
Tip: For best results use the batter immediately as the raising agents included will only remain active for 15 minutes or so.

Makes around 6 pancakes, depending on pan size
150ml (¼ pint) single cream
150ml (¼ pint) milk
½ teaspoon bicarbonate of soda
1 level teaspoon cream of tartar
110g (4oz) flour
Pinch salt
Plus
Butter for greasing

Blend the milk and cream together in a roomy bowl and whisk in in the bicarbonate of soda and cream of tartar.
Sieve in the flour gradually, whisking as you go. Add the salt and give the batter a final thorough whisking.
Pour the batter into a jug for ease of use.
Butter a smallish frying pan fairly lightly and heat until the butter starts sizzling gently.
Pour in enough batter to coat the pan fairly thinly (the cream batter is slightly thicker than normal batter) and cook for a couple of minutes each side until golden.

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