Start by adding the yeast and sugar to the warm water and stir this, after a few minutes you should see it creating bubbles which indicates the yeast is alive.

Combine the flours and cream of tartar, sift them into a bowl, now wait a few minutes or up to 10 minutes for the yeast to get bubbly.

So if your yeast got bubbly pour it into the flours and beat to a smooth batter. If your yeast is inactive, pop to the shop for some more.

Cover the bowl with a plate and leave for up to an hour, it should at least double in size and be really frothy.

Add salt into the batter and beat this in, the batter will lose the volume, now add the bicarb into the milk.

Add milk solution into the batter and beat in, I like to leave this mixture covered again for it to prove again.

Grease the rings or tuna tins (thoroughly washed) with vegetable oil, also grease the pan or griddle that your cooking the muffins on.

The cold pan goes onto a very low heat on the stove, spoon in batter about half way up the ring. After a couple of minutes you can give the pan a little tap to encourage bubbles to come to the surface. After another couple of minutes you can gently ease a pallet knife around the edges of the rings if they are catching.

The first image shows that the muffin is not stuck to the ring, have lift up one muffin with a pallet knife to see if it is golden brown. When brown you can remove the rings with tongs and flip you muffins over.

Continue cooking on the other side until just a little golden then remove and sit on kitchen paper. This recipe was enough for another batch so I made 8. For the second batch I added a spoon of water as I though it was a little bit thick, you can see I was able to pour the mixture in. The end result was identical. make sure you re-grease the rings.

You can serve immediately when hot but I find it best to allow them to cool, then pop them in your toaster before spreading butter and jam on them. These were a beautiful spongy griddle cake. https://www.youtube.com/watch?v=LScuVN77my0&t=113s