The secret of making pancakes is to make the batter in advance (at least 30 minutes), so that the starch breaks down before cooking - also the addition of soda water makes a lighter batter. They must be cooked very quickly on a high heat.

Ingredients:

• 6ozs (170g) plain four
• ¼ teaspoon salt
• 2 large eggs
• ¾ pint full cream milk
• 1 teaspoon cold soda water
• 1 tablespoon sunflower oil (optional)
• Melted butter or melted lard

• Sieve flour and salt together
• Make well in centre
• Break the eggs into this
• Very gently start beating in eggs and draw flour in from the sides
• Add the liquid slowly mixing well and continue beating until the batter is foaming
• Pour mixture into a jug
• Then leave to stand for at least 30 minutes
• Melt butter or lard in frying pan - it must be red hot
• Quickly pour in enough batter to cover the bottom of pan
• Cook quickly, flip over, cook continue until batter is used up
• Transfer pancakes to a heated plate they are best eaten immediately but can be stacked on top of each other with a layer of greaseproof paper in between or frozen for use later

• a sprinkle of Castor Sugar and squeeze of Lemon Juice
• Yummy Strawberry Jam and Cream
• Squeeze of Orange juice
• Brandy butter filled pancakes (Celtic Tiger Pancakes)
• Savoury
• Mixed Herbs
• Various savoury fillings to include Mushroom a la crème
• Seafood mix
• Piperonata
• Crispy Bacon and Maple Syrup or Golden Syrup