Sieve the flour, baking powder, and salt together in a large bowl.
Whisk 120ml buttermilk and 75ml cold water together in a jug.
Gradually whisk the liquid into the flour to create a smooth batter.
Whisk in the beaten eggs a little at a time.
Heat 10g of lard in a large frying pan over medium heat until shimmering.
Drop tablespoons of batter into the pan, cooking 2 or 3 at a time.
Fry for 1 minute until golden, then flip and cook for 45 seconds.
Drain pancakes on kitchen paper and repeat with remaining batter.
Serve immediately with maple syrup and crème fraîche.