French Pancakes

Always Light and Fluffy!

Time

prep 0:30       total 1:00

Yield

14 to 16 servings

Ingredients

Ingredients

Sift

3/4 cup all-purpose flour

Resift with

1/3 tsp. salt
1 tsp. double-acting baking powder
2 tbsps powdered sugar

Beat

2 eggs

Add and beat

2/3 cup milk
1/3 cup water
1/2 tsp. vanilla or
1/2 tsp. grated lemon rind

Instructions

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. 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. Spread the cake with:

Jelly or
What I like to put on them, pure maple syrup and icing sugar.

Author's Comments

These pancakes fluff up really nicely, and have a soft melt in your mouth texture.
Bon Appetite!

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