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How to make it

  • Sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre.
  • Whisk the buttermilk and water in a jug and gradually whisk into the bowl.
  • Slowly incorporate the flour with each new addition of liquid. Add the beaten eggs a little at a time until you have a smooth batter.
  • Place a large, solid frying pan over a medium heat, add 2 tsp lard and heat it until the fat shimmers.
  • Using 1 tablespoon of batter per pancake, place two or three spoonfuls into the pan.
  • They will take about a minute to turn golden brown, turn them over using a spatula and fork, being careful not to splash yourself with the hot fat.
  • Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, and then briefly rest them on some kitchen paper to absorb any excess fat.
  • Repeat with the rest of the batter, adding some more lard, if necessary. They will keep warm in a low oven, but they taste best from the pan.
  • Although I used butter for frying the first time I made these, I much preferred the flavour when using lard. They seem to taste a little lighter and fluffier, and the butter seems to infuse too much of it's own flavour, thus competing with the delicate acidity of the buttermilk.

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