4 oz plain flour 2 eggs 1 pint milk ¼ teaspoon salt
Method:
Break the eggs into a large basin. Pour on the organic milk and mix thoroughly. Gradually add the flour and salt sifted together. Stir continuously until the batter is creamy and free from lumps. Leave for I hour before using. This helps the batter to set into an homogenous liquid.
Grease slightly a small heavy pan with lard before making each pancake. The pan must be very hot all the time. Pour in a little batter from a jug. Move the pan quickly so that the bottom is covered - the pancakes should be wafer thin. As soon as one side is brown, toss the pancake or turn it with a palette knife. Let the other side brown. If possible serve straight from the pan
Go to What to Buy for details about organic dairy products.
