4 oz. flour
1 tbsp. sugar
1 egg
1/2 pt. milk
1/4 tsp. salt
1 oz. fat
Lemon

Sieve flour and salt together and make hollow in center of bowl. Add the eggs and half of the milk very gradually stir in the middle of the bowl with a wooden spoon until all the flour is worked down. Beat batter well, add the rest of the milk and leave to stand.

Melt fat in a strong frying pan. Heat until it smokes. Stir the batter and just cover bottom of frying pan with a little. Fry until set. Shake the pancake loose, toss over, and fry second side. Turn out on soft paper. Sprinkle with sugar and lemon juice. Roll up quickly and place in hot dish. Serve hot.

(Hosterman)