The fact that the recipe called for 1/4 tsp and only 1 egg meant I couldn't scale down operations as I have been doing. Unless you have guests, I find that the quantity the batter makes is always too many for the 'average' house of 4. And yes, I could sit there and eat 4, but I would much rather make small quantities and make a variety than have the same cakes three nights in a row (but if you so wish to keep eating the same one, unless stated otherwise, I have normally found the cakes to be good for a couple of days - even up to a week!).
My phone popped its clogs after 3 long years together, so apologies for the awful photography - my camera is great under water, but is like a fish out of water in my kitchen. A full technology upgrade is expected imminently.