Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.
Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
Beat well and add remaining liquid.
For each pancake -- melt a small piece of fat in the frying pan. When it begins to smoke, stir the batter and place approximately 2 tablespoons in the pan.
When golden brown underneath, turn and cook other side.
Turn out on sugared paper, sprinkle with sugar and lemon juice and roll up.
Pancakes keep well in the freezer, excellent for savoury pancakes in a hurry, especially when you've got left over dinner to put in the middle of them. Top with a cheese sauce and bake until bubbling hot. YUMMO!