3 oz suet, 6 oz flour, bit of salt & pepper, whatever herbs you like. Enough water so it sticks together. Bung on top of stew for last 40 minutes if you like them a bit crunchy, 25-30 if you like them soft.
I've never tried stew with pancakes, but then I've never managed to ruin dumplings . I think the trick with suet dumplings is not to handle them too much - stir the dry ingredients together, then mix with your hands just enough to make it stick together and form into balls without too much fussing.