|Plain flour||4 Ounce (125 Grams)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Grated lemon rind||1⁄2 Tablespoon (Rind Of 1/2 Lemon)|
|Melted butter||1 Tablespoon|
|Butter/Lard||3 Tablespoon (For Deep Frying)|
|Lemon juice||3 Tablespoon (For Serving)|
|Caster sugar||3 Tablespoon (For Serving)|
Sieve the flour with a pinch of salt into a bowl.
Make a well in the centre and break in the egg.
Gradually stir in the milk, adding half the liquid a little at a time until you have a smooth batter.
Add the remaining liquid and the lemon rind and beat well.
Leave the batter to stand for 30 minutes.
Just before cooking, stir the melted butter into the batter.
Heat a very little butter in a crepe, omelette or small frying-pan until it is very hot.
Pour in some batter and tilt the pan so that it covers the bottom.
If you've added too much, tip it out before it has time to set.
Cook until the top of the pancake turns from creamy white and wet to yellowish and dry and a few holes start to appear.
Turn over or toss and cook the other side.
If you think it is too thick, thin the batter with a little extra milk.
Stack on a warm plate, covered, until all the batter is cooked.
The most usual way to serve pancakes is sprinkled with sugar.