French Pancakes

• 3/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 tsp. double-acting baking powder
• 2 Tbsp. powdered sugar
• 2 eggs, beaten
• 2/3 c. milk
• 1/3 c. water
• 1/2 tsp. vanilla or grated lemon rind

1. Sift flour.
2. Sift again with salt, baking powder and powdered sugar.
3. Beat together eggs, milk, water and vanilla or lemon rind. Make a well in the sifted ingredients.
4. Pour in liquid ingredients. Combine with a few swift strokes.
5. Ignore the lumps.
6. Heat a 5-inch skillet.
7. Grease with a few drops of oil.
8. Add a small quantity of batter to skillet.
9. Tip skillet and let batter spread over the bottom.
10. Cook over moderate heat.
11. When brown underneath, reverse and brown on other side.
12. Use a few drops of oil for each pancake. Spread each pancake with jelly or fruit compote.
13. Roll and sprinkle with confectioners sugar.
14. Yields 14 to 16 (5-inch) pancakes.

allpurpose, salt, doubleacting baking powder, powdered sugar, eggs, milk, water, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793192 (may not work)