Take granite sauce pan with lip and handle; break in the eggs and beat until very light; add the salt, then the flour and milk alternately and beat very thoroughly. Have a large deep spider half full of lard almost to the boiling point. Pour all the batter gradually but quickly into the hot fat, starting from the center and pouring the batter around and around the circle, in one large cake, the size of the pan. It should fry crisp and brown. Then cook more slowly and allow it to raise; lift out the pancake with a pancake turner; return to the hot fat with the uncooked side of pancake down, fry until crisp and brown on this side, then reduce the heat somewhat and cook until thoroughly done on the inside. It takes considerable skill to have it come out in one smooth cake.
Lift out the pancake carefully, place on hot platter and serve hot, sprinkled plentifully with powdered sugar and lemon juice.
© 1903 All rights reserved. Published by Echo Point.