Although the pancake batter is fairly easy to make, it takes a little practice to perfect them (or at least it did with me!). I usually use Delia Smith´s recipe taken from the Complete Cookery Course which always turn out delicious. The secret to making a perfect pancake is to have a good frying pan (preferably non-stick). Heat the fat (I usually use lard) till it´s smoking hot, then drain off the excess fat, then pour in the batter as thinly as possible, tilting the pan till the batter covers all the bottom of the pan. If you have any gaps you can fill them in with extra batter. It´s important to have the pan and the fat very hot otherwise the pancake will stick. After a few seconds flip the pancake over either traditionally tossing the pancake up in the air (v.difficult especially if you don´t want to end up cleaning bits of pancake that have stuck to the ceiling!)or with a wooden spatula and cook the other side till the pancake is a pale golden colour! The traditional way is to squeeze lemon juice and sprinkle sugar over the pancake and then roll it up but you can serve them with golden syrup, maple syrup, raspberry or chocolate sauce, Nutella..the choice is yours!