French Pancakes
Sift
- ¾ cup all-purpose flour
- Resift with: (I just sift all together once – this was when flour needed to be sifted before measuring)
- 2 tablespoon powdered sugar
- ½ teaspoon salt
- 1-teaspoon double-acting baking powder
Beat
- 2 eggs
Add and beat
- 2/3-cup milk
- 1/3-cup water
- ½ teaspoon vanilla or ½ teaspoon grated lemon rind
Make a well in the sifted ingredients. Pour in the liquid ingredients. (I just add all the dry stuff to the beaten liquid mixture). Combine them with a few sift strokes. Ignore the lumps – they will take care of themselves. Heat a 5-inch skillet. Grease it with a few drops of oil (I use butter). Add a small quantity of batter. Tip skillet and let batter spread evenly over bottom. Cook pancake over moderate heat. When brown underneath then flip and brown other side. (Small bubbles will appear on the topside when cooked. Use a little oil (butter) for each pancake. Spread with jelly, sprinkle with confectioners sugar or eat with maple syrup.
(Joy of Cooking)