Classic French Pancakes
|Castor sugar||2 Ounce|
|Plain flour||2 Ounce|
|Grated lemon rind||1 Teaspoon (Leveled) (A Little)|
|Jam||4 Tablespoon (Approximately)|
Warm the milk.
Cream the fat and sugar until soft.
Well whisk the eggs and beat them gradually into the creamed fat and sugar.
Stir in the flour.
Add the warmed milk and lemon rind.
Leave to stand for 1/2 hr.
Grease 6 small deep plates or large saucers and pour an equal quantity of batter into each.
Bake in a fairly hot oven (400° F., Gas 6) for about 5-10 min., until the batter rises; then more slowly (350° F., Gas 4) for about another 10 min., until firm and brown on top.
Turn a pancake out on to a hot dish, spread quickly with melted jam; lay another pancake on top, and so on until the last pancake is put on top.
Dredge well with castor sugar and serve quickly.