At the request of the simply marvellous Anne Dennistoun, I will reprise my pancake recipe for you all I preparation for Shrove Tuesday. These are actual pancakes, the other things you think are pancakes are crumpets.

The Perfect Pancake

2 tablespoonfuls of caster sugar
4oz of self raising flour
an egg, beaten
pinch of salt
about a quarter of a pint of milk
a little oil, butter or lard for the frying pan

Serves 4 – or 2 if you have a greedy husband like Jasper!

You must sieve the flour – that way you will not have any lumps. Then add the sugar.

The egg is next (thank goodness we don’t have to use dried egg any more – ugh; there were those who swore by them – they lied!) and enough liquid to make a sticky batter.

Beat furiously with a fork – much better than a whisk, I find – then gradually add the rest of the milk. Add the pinch of salt – it makes all the difference.

Leave it to sit for half an hour.

Make sure the girdle (or frying pan) is nice and hot and well greased. Then spoon your pancakes on to it leaving room for them to spread a little. When they are golden and “bubbly”, they are ready to turn.

Once cooked, wrap them in a pretty cloth until you are ready to eat them, but they should really be eaten at once with butter and jam – or lemon curd. Yum yum.