I typically do quite a few of these, but I've indicated the (ounces) variations of quantities for my own use.


Measures variations make approximately [3][7]10[13] pancakes, another way of estimating is that it's approx 2 fl oz batter per pancake. This of course depends on the size of your pan, generosity in pouring the batter and the thickness of the batter.


  1. Break eggs into centre well of flour and add about an eighth of the milk.
  2. Gradually mix in the flour, beating well.
  3. Add enough of the milk to make a thick batter and beat well.
  4. Stir in the remaining milk, leave to stand for at least 1/2 hour, then add sufficient of the water for thickness required. (Reserve some water for when you get to the bottom of the batter, as it thickens a bit while you're cooking the first batches of pancakes.)
  5. Heat some Lard in a frying pan to smoking and pour off.
  6. Add batter and cook, turning once.

Note, 3 eggs recipe is approximately the right amount for 1 batch in my blender. For a blender, put the milk and egg in first, start whizzing and then add the flour and salt through the hole in the top of the blender slowly. This order prevents getting solid messes of flour stuck under the blender blades. Let stand for half an hour and then add water (reserving some) to right consistency before cooking.

This page was last updated by Mad Hatter on 12th May 2001.