Ingredients 1/2 Ib (220g) self raising flour
1 pint (500 ml) milk
1 1/2 oz (40 g) lard
sugar for sprinkling
Sieve the flour and salt into a basin, making a well in the centre.
Break the eggs one at a time and pour into the well. Gradually beat the eggs and flour together,
adding the milk little by little until creamy consistency has been reached.
Beat the batter for a few minutes to aerate it, and leave to stand for an hour or so if possible.
Heat the frying pan or griddle with a little lard and pour enough batter to cover the area needed.
Cook until the top is dry, and then either toss or turn the pancake and cook the other side until brown.
Turn out onto a greaseproof paper, sprinkle with sugar and lemon juice as desired and roll up before serving.