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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 3/4 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. double-acting baking powder
- 2 Tbsp. powdered sugar
- 2 eggs
- 2/3 c. milk
- 1/3 c. water
- 1/2 tsp. vanilla
Method
- Sift flour.
- Re-sift with salt, baking powder and powdered sugar.
- Beat eggs.
- Add and beat milk, water and vanilla.
- Make a well in the sifted ingredients.
- Pour in the liquid ingredients. Combine them with a few swift strokes; ignore the lumps, they will take care of themselves.
- You may rest the batter refrigerated 3 to 6 hours.
- Heat a 5-inch skillet.
- Grease it with a few drops of oil.
- Add a small quantity of batter.
- Tip the skillet and let the batter spread over the bottom.
- Cook the pancake over moderate heat.
- When it is brown underneath, reverse it and brown the other side.
- Use a few drops of oil for each pancake.
