Katy'S French Pancakes

• 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

1. Sift flour.
2. Re-sift with salt, baking powder and powdered sugar.
3. Beat eggs.
4. Add and beat milk, water and vanilla.
5. Make a well in the sifted ingredients.
6. Pour in the liquid ingredients. Combine them with a few swift strokes; ignore the lumps, they will take care of themselves.
7. You may rest the batter refrigerated 3 to 6 hours.
8. Heat a 5-inch skillet.
9. Grease it with a few drops of oil.
10. Add a small quantity of batter.
11. Tip the skillet and let the batter spread over the bottom.
12. Cook the pancake over moderate heat.
13. When it is brown underneath, reverse it and brown the other side.
14. Use a few drops of oil for each pancake.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993012 (may not work)