Location: Cradley Heath
Era: 1930 onwards

“Nan used to do them in the frying pan. Then we’d go into the kitchen and get them as they were ready. We’d put lemon juice and caster sugar onto them and then roll them up on the plate. She always did them on Shrove Tuesday but of course we couldn’t get the lemons during the war!”
Joan Tromans


  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • Vegetable oil
  • Lemons
  • Caster sugar

Mix together your flour, eggs and milk. Leave to sit for at least an hour.

Heat your oil in a frying pan, pour out any excess oil.

Ladle in one scoop of the mixture and rotate the pan so that the mixture covers all of the surface of the bottom of the pan.

Use a spatula to check the underside of the pancake, if it is golden then now is the time to flip your pancake.

Cook on the other side until golden.

Remove to a plate, sprinkle over some sugar and squeeze over some lemon juice.
Roll it up and enjoy!