Instructions: Sieve the flour baking powder and salt together in a roomy bowl and make a well in the centre.

Whisk the buttermilk and water together
in a jug and gradually whisk this into the bowl slowly incorporating the of salt flour with each new addition of liquid. Add the eggs a little at a time until you have a smooth batter.

Place a large solid frying pan over a medium heat add 2 teaspoon of the lard and heat it until the fat shimmers.

Then using a tablespoon of batter per pancake place 2 or 3 spoonfuls into the pan.

They will take about 1 minute to turn golden brown then 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 souffles then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter adding a little more lard if necessary.

They will keep warm in a low oven but to enjoy them at their best have everyone seated to eat them as soon as they come out of the pan.

Canada is where this profoundly unique syrup made. I love the way they puff up crinkle and get realy crisp at the edges. Serve on to warm plates then drench them with maple syrup and add a generous dollop of creme fraiche.

Makes about 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.