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1
Mix dry ingredients well.
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2
Mix in eggs & vanilla until like a bowl of peas.
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3
Add water.
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4
DONT OVER MIX!
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5
It makes them tough.
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6
Spoon out carefully so you Dont Break Bubbles.
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7
I make them small enough to be reheated later in a toaster.
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8
Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula.
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9
If needed, adjust heat.
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10
Add oil to pan for each batch.
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11
They should puff up about 3/8 inch (1 cm).
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12
VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --
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13
-Rhubarb: Microwaved with sugar, just enough to soften it.
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14
-Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce.
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15
Stir in saucepan as if you were stir frying them.
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16
Do this the night before.
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17
Chunks of canned apple pie filling also works.
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18
-Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
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19
-Syrup and banana: sliced or just served on side like a sausage.
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20
-Ostrich Eggs: cover with whipped cream (or ice cream), plus 1/2 a canned peach.
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21
-Applesauce and your favourite type of sausage.
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22
I usually make a double batch and freeze what I don't eat.
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23
I thaw them in the microwave, then reheat briefly in toaster.
