Take one high-yielding free-range dairy goat, fresh-in, milk her of her surplus, thank her, give her a hug and let her go and feed the rest to her kid. Give some to the cats. Let stand in the early morning sunshine away from cats, lizards and birds.
Meanwhile, collect one egg. If a hen is on the nest, pacify her by clucking gently as you slide in a hand and extract one of the eggs from under her. Make sure it's not the china egg that tells the hens where to lay. It will be warm and fragrant: carry it close to your body to keep it that way.
As you pass the kitchen garden grab a generous sprig of fresh mint, remembering to thank the fairy - it will then be blessed. Take also fresh garlic chives, enough for about a tablespoonful when chopped. Thank the fairy in Chinese, or just smile broadly, to give happiness back to the plant. And pick a ripe lime, lemon or grapefruit, and thank the tree.
Take all ingredients into kitchen, or if the sunshine is just too gorgeous to leave, bring organically grown stone-ground wholemeal flour and organically produced pure run citrus blossom honey out, find a hay bale to sit on and another for a table.
In a clean mixing bowl lightly brushed with a crushed mint leaf, break the egg into half a cup of the milk and throw the shell onto the compost heap. Whisk lightly until fluffy. Do not use a fork - if you stir milk with a fork the cow will kick you, and if from a goat, they have an uncanny knack of standing right on your instep...
And whisk, don't beat. A beaten egg is a defeated egg. Eggs should always be lightly, encouragingly whisked. Add a heaped tablespoon of wholemeal flour, invoking the harvest gods to give thanks, and sending light, love and gratitude to the growers and all their assistants. Stir till smooth, add chopped herbs and let stand for a few minutes in shade while you build the fire.
Make the fire of clear-burning windfall wood gathered from under trees that have been thanked for their gift. Once you've got it a-blaze with leaves and twigs, few good-sized sticks is all you'll need. Invoke Brighid, the goddess of the Hearth, and the Element of Fire. Wait until the first fury of the blaze has died down and there is a steady flame. Heat a nine-ten inch frying pan and pour on a little organically grown (prefereably locally) cold-pressed olive oil. When a little batter dropped in begins to sizzle, pour out enough of the batter to cover the pan to a depth of a mm or two and fry until the bubbles which will rise have all burst. Turn and do the other side for a minute or two, lift out and place on a plate. Pour in the second pancake, adding more oil if necessary. While it is frying, drizzle a little honey across the diameter of the first one and squeeze a little citrus juice onto that. Roll up. Treat each pancake in the same way and garnish with sprigs of fresh mint. This makes two or three. You can just about double the quantity of other ingredients before adding a second egg.
Serve immediately while still hot with Orange Pekoe tea, or a tisane.
Having eaten, thank Brighid and give her a libation of fresh warm milk and a drizzle of honey, and give thanks to the Element of Fire.
(Note: After pouring two nice generous pancakes, there is usually not enough left for a full-sized third one. This should nevertheless be poured and fried just as carefully, and the tiny result given honey and lime juice and placed on an altar for the fairies.Variations
Some people prefer to use sour milk or to include some yoghurt. Both are delicious but the texture changes.
Nearly as nice with powdered milk, bought eggs, and chemically grown herbs and flour, as long as you thank the cows, the factory workers, the technology and the farmers etc, and the process: sending healing into it all as you go.
I sometimes prefer to dig up some fresh garlic and use half a large clove or a whole small one instead of the garlic chives, and sometimes I use finely shredded spring onions instead. A mixture of thyme, marjoram, sage and rosemary can be used for an entirely different result. Use less honey and withhold citrus juice. Remember to thank the herbs.
I offer it as a breakfast dish, but it can be delightful in the evenings, as a desert or a midnight snack.