Tansy Pancakes

-1/2 cup plain flour
-1 egg
- pinch of salt
-1/2 cup milk
-1 tablespoon chopped tansy leaves
- butter
- fine sugar
- fresh lemon juice (if desired)


Sift flour into a bowl with salt. Beat in the egg followed by the milk. Add chopped tansy leaves. Stir, then chill in the refrigerator for 2-3 hours.  

Melt the butter on a griddle or a thick frying pan. Drop 2/3's of a tablespoon of batter onto the hot pan.  Turn when bubbles rise on the surface of the pancakes. When bubbles rise on the surface of the pancakes, turn them to brown on both sides.  When finished, place on a plate, sprinkle with sugar, and roll it up.  Serve with fresh sliced lemon for drizzling over the pancakes.