2 large eggs
120 - 150 g/ 4-5 oz Siúcra/McKinney Caster Sugar
120 - 150 g/ 4-5 oz melted butter
120 - 150 g/ 4-5 oz Cream flour
150 ml/5 fl oz milk
15ml/1tbsp of rum or brandy
Grated rind of 1 lemon or orange (optional)

Weigh the eggs and add their weight (which will be between 4-5 oz) in caster sugar; add the same weight of butter and of flour. Mix as for standard pancakes and stir in the rum, or brandy, or citrus rind.

The mixture should be rather thicker than that for standard pancakes. Using a tablespoon, measure enough batter for two or three little pancakes into a nine inch, lightly greased pan.

Cook them over a medium heat. If the heat is too high, the pancakes will burn easily because of the sugar content. If deft, you should be able to keep two pans on the go at once.

Serve hot, sprinkled with Caster sugar, lemon juice and a little butter.