- 4 oz flour
- 1 tablespoon fat
- 1/2 pint milk
- castor sugar
- 1 lemon
Sift the flour and salt into a bsain, make a hollow in the centre and put in the egg and half the milk.
Start mixing from the centre and make into a smooth paste.
Beat well, then add the rest of the milk and beat again.
Pour into a jug and leave in a cool place to stand for at least 30 minutes.
Heat a little fat in a small frying pan about 6 inches across, make sure it is evenly coated then pour off the surplus fat.
Pour in enough batter to cover the bottom of the pan, tilt it over to make it even and fry for a few minutes until the pancake il light brown underneath.
Shake the panand free the edges of the pancake with a knife to prevent it sticking.
Toss or turn the pancake on to the other side, finish cooking then turn out on a sugared paper.
Fold and keep hot until all the pancakes are cooked.
Sprinkle the folded pancakes with more sugar and serve hot with cut lemon.
Jam pancakes are made iin the same way, the jam being spread over each one before folding them.