These quickly made pancakes contain no sugar. They can be served trickled with golden syrup, or split and spread with jam, or even plain with a bowl of soup.

175g (6oz) flour

1 tsp baking powder

pinch salt

85g (3oz) shredded suet

1 egg, lightly beaten

1–2 tbsp milk

25g (1oz) lard

Mix the flour, baking powder and salt in a bowl, then stir in the suet. Make a well in the centre and add egg and 1 tablespoon of milk.

Stir to make a dough, adding more milk if needed. Roll out to 1cm (½in) thick and cut into 5cm (2in) circles.

Melt the lard in a frying pan over a medium-high burner. Cook the pancakes until golden brown on both sides – about 5 minutes per side.

Serve immediately.