4 oz. plain flour
Just under ½ pint milk
2 eggs
Pinch of salt
Sift the flour and salt into a bowl. Make a well in the centre. Add the eggs unbeaten, and a little of the milk. Stir with wooden spoon, adding milk to the well and drawing in the flour very gradually. When half the milk has been added beat well until it is full of air bubbles. If possible stand it aside for 1 hour or more, then whisking in the rest of the milk and using as required.
Melt 2 oz. lard in a small saucepan, Pour a little of it into a 6" frying pan, heat, and when smoking, pour back any surplus fat. Pour in just enough batter to cover the surface of the pan. Let one side brown. Toss (or turn if you're cowardly) the pancake and brown the second side. Slide the pancake onto a wire cake rack. A little fresh fat must be poured from the small saucepan for each pancake.
As the pancakes are made, stack them one on top of the other and, if being fried several hours before needed, wrap in a clean teacloth until wanted. To re-heat, place overlapping on a lightly buttered baking tin, brush with a little melted butter and put in a quick oven (400° F) for about 7-8 minutes. Stuff or serve with sugar and lemons
As I remember it, pancakes were served hot from the pan and the family were all ready for seconds before I'd had my first. For big pancake parties two cooks are required.