Ffroes

In a mixing bowl, combine the flour and salt, then make a well in the centre and crack in the eggs.

Gradually pour in the milk while whisking the eggs and flour together until a smooth, thin batter forms with no lumps.

Allow the batter to rest at room temperature so the flour hydrates fully and the mixture settles.

Place a bakestone or heavy griddle pan over medium heat and allow it to heat evenly until a drop of water sizzles and evaporates on contact.

Lightly grease the hot surface with a small amount of butter or lard, wiping away any excess with a folded cloth.

Pour small ladlefuls of batter onto the griddle, spreading each gently to form thin rounds approximately 10 cm in diameter.

Cook each ffroe until the surface appears set and the underside is lightly golden, then flip carefully with a spatula and cook the second side until golden.

Transfer the cooked ffroes to a warm plate and continue cooking the remaining batter in batches, re-greasing the griddle as needed. Serve warm.