Mix together the dry ingredients in a bowl.

Meanwhile place a large frying pan on a medium heat. If you have a good non-stick pan there will be no need to add any oil to cook these.

Add the egg and milk and hand whisk until you have a smooth mixture, rather like thick double cream. The amount of milk you need will depend on what flour you use so add it slowly.

Once the pan is hot, place tablespoonfuls of mixture into the pan. I get 5 or 6 in my pan.

Leave for approx. 1 minute until bubbles start rising to the surface. Carefully turn over and cook until golden on both sides.

The first batch will take longer than the rest unless the pan is really hot before starting.

Use a mini gingerbread man (or lady) cutter to cut out your shape.