Sift flour and salt, and beat in milk and egg lightly. Beat with a fork till the mixture bubbles. Heat a frying pan well greased with lard and pour in a little batter. Tilt the frying pan at various angles quickly, to spread the batter all over the pan’s bottom. Cook till light brown underneath, then turn and cook briefly on the other side. Lift on to a plate and fold in three like an envelope or lay flat with a circle of greaseproof paper on top. Keep warm while you cook the rest of the pancakes. If folded, serve at once with lemon wedges and sugar. If flat, the pancakes can wait in a warm (not hot) oven if an extra one is stacked on top and discarded before serving. Pancakes also freeze perfectly if packed flat between paper circles.