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1
Sift flour into a bowl.
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2
Stir in Large eggs, lowfat milk, water, sugar and salt; blend well to make a smooth batter.
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3
Let batter rest for 1 hour before cooking.
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4
Heat an 8 inch till a drop of water dances on the surface then add in just sufficient butter to lightly cover it.
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5
Ladle a little less than 1/4 c. batter into the skillet, and quickly tilt and tip it so the batter form a thin coating to fill the bottom of the pan.
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6
When the bottom of the pancake becomes golden, turn and quickly brown the other side for just a few seconds.
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7
Slide the pancake onto a hot plate and repeat till all the batter has been used, adding butter to skillet after each pancake.
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8
Makes about 12 pancakes for 4 to 6 servings.
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9
Note: The pancake can be made in advance and kept in the refrigerator for a day or possibly two, or possibly in the freezer for longer.
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10
Cold Thoroughly, put waxed paper between each pancake and store in airtight wrapping.
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11
Defrost completely before filling; hot in the oven as indicated below.
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12
The simplest filling and the one most often served is of jam, usually apricot.
