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Teatime Pancakes

Gloucester Pancakes from Jane Grigson

6 oz plain flour
1 pinch salt
1 tsp baking powder
3 oz shredded suet
1 egg; beaten
A little milk
Lard for frying


Stir together the flour, salt and baking powder in a bowl then rub in
the suet. Add the egg and sufficient milk to produce a stiff dough. Roll
out on a lightly floured surface to about 1/4 inch thick, then cut into
about 12 rounds, using a plain (not fluted) 2 inch cutter. Melt a little
lard in a frying pan and fry the cakes until golden brown on both sides.
Drain well and serve at once with warmed golden syrup or a lemon sauce.
Makes about 12 cakes.

These are fantastic, proper rural fare, three of those and you know you have been fed.


I wonder where those of us on the flatlands of the ex-colonies would get "shredded suet".

And if there is a proper substitute.

And if there is a proper substitute

Short of using old candlewax - no - there is not outside of the UK unless you have a friendly butcher who can make you some up.

You can get "vegetable suet", if you must, but again that is only found in the UK for the use of ageing vegetarians.

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