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1 Whisk Together The Flour, Baking Soda, Cream Of Tartar, And Salt In A Large Bowl. 2 In A Separate Medium Sized Bowl, Whisk Together The Eggs And Sugar. Then Whisk In Most Of The Milk. 3 Make A Well In The Middle Of The Flour And Pour In The Milk Egg Mixture. Whisk Until Smooth, Adding More Milk Until You Get The Right Consistency - Thin Enough To Spread On The Pan, But Not So Thin As To Run. Fold In The Melted Butter. 4 Heat A Griddle Or Large Cast Iron Pan On Medium To Medium Low Heat. Coat The Pan With A Little Butter, Spreading It With A Folded Over Paper Towel. Drop Large Spoonfuls Of Batter On The Griddle To Form Pancakes. When Bubbles Start To Appear On The Surface (After 2 To 3 Minutes), Use A Metal Spatula To Flip The Pancakes Over. Cook For Another Minute, Until Lightly Browned. Remove To A Plate And Cover With A Clean Tea Towel To Keep Warm While You Cook The Rest Of The Drop Scones. Serve With Butter, Jam, Or Golden Syrup (Americans Sub Maple Syrup).
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