Ingredients

• four ounces self-raising flour
• three ounces butter
• two eggs
• half a pint buttermilk or milk

Method

• Rub the butter into the flour, gradually add the beaten egg and milk, beating well to make a smooth batter.
• Allow to stand overnight.
• Drop the batter from a tablespoon on to a hot bakestone and bake as for pancakes.
• Serve warm, spread thickly with butter.

Holyhead, Anglesey.