Put a quarter of a pound of flour into a bowl, add a pinch of salt to it and dust of cayenne; whisk two eggs and pour them gradually into the flour, mixing it well with a wooden spoon, then add by degrees half a pint of milk, working the batter until it is perfectly smooth; cover the bowl with a cloth and let the batter stand for an hour. Just before using stir one and a half tablespoonfuls of grated cheese into the pancake mixture, and a quarter of a teaspoonful of baking-powder. Put a small omelette-pan on the stove (where the heat is steady) with a piece of dripping in it, rather larger than a big walnut; when the fat is boiling, add sufficient of the batter to evenly cover the pan, and when the underside is lightly browned, shake the pan and turn the pancake, and directly it is evenly browned on the other side, remove it from the pan, place on paper, and roll it up. Serve hot.