5 oz Plain flour
1/2 ts Baking powder
1 pn Salt
4 fl Buttermilk
3 fl Cold water
3 lg Eggs; beaten
1 oz Lard; (1 to 2)
Pure maple syrup and creme
-fraiche; to serve
1 Sieve the flour, baking powder and salt together in a roomy bowl
and make a well in the centre. After that, whisk the buttermilk and
water in a jug and gradually whisk into the bowl.
2 Slowly incorporate the flour with each new addition of liquid. Add
the eggs a little at a time until you have a smooth batter.
3 Place a large, solid frying pan over a medium heat, add 2 tsp lard
and heat it until the fat shimmers. Using 1 tbsp batter per pancake,
place two or three spoonfuls into the pan.
4 They will take about a minute to turn golden brown, turn them over
using a spatula and fork, being careful not to splash yourself with
the hot fat.
5 Give them another 45 seconds on the other side, by which time they
should have puffed up like little souffles, and then briefly rest
them on some kitchen paper to absorb any excess fat.
6 Repeat with the rest of the batter, adding some more lard, if
necessary. They will keep warm in a low oven, but to enjoy them at
their best eat as soon as they come out of the pan.
Yields
6 servings