INGREDIENTS

INSTRUCTIONS

Sieve the flour, baking powder and salt together in a roomy bowl  and
make a well in the centre. After that, whisk the buttermilk and  water
in a jug and gradually whisk into the bowl.  2 Slowly incorporate the
flour with each new addition of liquid. Add  the eggs a little at a
time until you have a smooth batter.  3 Place a large, solid frying pan
over a medium heat, add 2 tsp lard  and heat it until the fat shimmers.
Using 1 tbsp batter per pancake,  place two or three spoonfuls into the
pan.  4 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.  5 Give them another 45 seconds on the other side,
by which time they  should have puffed up like little souffles, and
then briefly rest  them on some kitchen paper to absorb any excess fat.
6 Repeat with the rest of the batter, adding some more lard, if
necessary. They will keep warm in a low oven, but to enjoy them at
their best eat as soon as they come out of the pan.  Converted by
MC_Buster.  Per serving: 84 Calories (kcal); 7g Total Fat; (77%
calories from  fat); 3g Protein; 1g Carbohydrate; 99mg Cholesterol;
112mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates  Recipe by: Deliah
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 95.6mg
Sodium: 529.7mg
Potassium: 69.1mg
Carbohydrates: 19g
Fiber: <1g
Sugar: <1g
Protein: 5.3g