Old-fashioned pancake recipe

Sift the flour and salt into a large bowl. Make a hole in the middle and break in the two eggs.

Mix the water and milk together in a jug.

Whisk the ingredients in the large bowl together, slowly drawing in the flour to blend into the eggs. At the same time, pour in sloshes of the milk-and-water mixture a bit at a time, and blend.

When everything is mixed, the batter should be free of lumps. Set aside.

Just before cooking, melt the butter and whisk it into the batter. This really adds to the flavour, so don’t be tempted to miss this step. Pour into a jug.

Heat a small frying pan and grease with the lard. Keep your heat set at medium and tip in 3 Tbsp of the batter, tilting the pan to spread it evenly in a thin layer.

Cook for a few minutes, then turn with a fish slice. Only cook this side very briefly. Put on a plate and stack each subsequent pancake on top*. (I often serve each one immediately to my eager family. They are delicious when hot straight from the pan.)

Squeeze lemon juice and sprinkle sugar on top, then roll up. Or spread with honey, Nutella, jam or a fruit sauce (see our peach sauce below).

Peel the peach and slice. Mix in a food processor with sugar and lemon juice. Remove and stir in the passionfruit pulp. Spread pancake with sauce and roll up. Serve with whipped cream.