Royal scottish pancakes

Sift the flour, mix with salt, make a depression in the middle. Knock in the eggs, pour in half the milk, knead a smooth smooth batter, beat well and add the remaining milk. Melt a little melted pork lard in a pancake pan, pour the dough so as to cover the bottom of the pan. Brown the underside, turn over and fry the second side. Remove the pancake on the towel, cover. Fry 8 pancakes in total. Squeeze the juice from the grated zest of oranges and lemons. In a pan, dissolve the oil, put the icing sugar, fry for 1 minute, add the zest, pour in the strained juice and bring to a boil. Pour in the liqueur and boil over a low heat for 3 minutes. Fold each pancake in four triangles, put in the sauce and boil for 3 minutes on a low heat, constantly watering with the sauce.