These are best cooked on a heavy iron griddle; but they can be cooked on the solid hotplate of an electric cooker, or in a frying pan with a cast iron base. Sieve together the flour, salt, cream of tartar and bicarbonate of soda. Add the sugar and mix to a very thick batter with the beaten eggs, syrup and milk, so that the mixture will only just fall from the spoon, yet will flow into a pancake on the hot griddle. Leave the batter to stand just long enough for bubbles of gas to rise to the surface. Lightly, grease the pan or griddle and heat until you can feel the heat one inch above the surface. Drop the mixture into small rounds from a dessertspoon, held point downwards. When bubbles start to burst, and the underside is a pale brown, turn each pancake over. Allow approximately three minutes for the first side and two minutes for the second. As the pancakes come off the pan, slip them into a folded tea towel to keep the steam in. Serve fresh and buttered. Any left over can later be toasted, or fried and served topped with eggs.