Heat the milk in a small pot or microwave until warm to the touch (not hot enough to scald) and dissolve the baking soda in the milk and set aside to cool slightly.

In a medium bowl, combine the flour and cream of tartar. Use a whisk or dough whisk to evenly distribute the cream of tartar through the flour.

In a separate small bowl, crack the egg and add the sugar. Beat with a fork until combined and slightly frothy.

Slowly pour the milk mixture into the egg mixture, stirring with a fork until well blended.

Make a well in the center of the dry ingredients and pour in the wet mixture and use a spatula or dough whisk to combine until the batter is smooth.

Allow the batter to rest for 10 minutes. In the meantime, heat a skillet or frying pan over low heat (an electric frypan makes light work of many pikelets if you are cooking for a crowd).

Grease the hot skillet with a small amount of butter, then wipe away excess.

Cook 3-4 pikelets at a time, flipping once bubbles appear, and cook until golden on both sides.

Place cooked pikelets on a cooling rack to prevent sweating.

Serve hot or allow to cool completely before adding toppings.