Put the pan on the fire with a tablespoonful of lard, let it melt, pour off all that is not wanted, then pour in three tablespoonfuls of the following batter:—
Break four eggs in a basin, add four small tablespoonfuls of flour, two teaspoonfuls of sugar, a little salt; beat all well, mixing by degrees half a pint of milk, a little more or less, depending on the size of the eggs and the quality of the flour. It must form a rather thick batter. A little ginger, cinnamon, or any other flavour you fancy. Two eggs only may be used, but in this case use a little more flour and milk. When set, and one side brownish, lay hold of the frying-pan at the extremity of the handle, give it a sudden but slight jerk upwards, and the cake will turn over on the other side; which, when brown, dish up with sifted sugar over. Serve with lemon. Chopped apples may be added to the batter; currants and sultanas can be mixed with it.