GERMAN PANCAKES

3/4 c. all-purpose flour
Sift with:
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar

Beat 2 eggs
Add and beat:
1 c. milk
1/3 c. water
1/2 tsp. vanilla

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 large flat crepe pan. Grease it with a little butter (about 1/4 teaspoon). Add a small quantity of (about 1/3 cup) batter. Let the batter spread by tipping the skillet. Cook the pancake over the moderate heat. When it is brown underneath, reverse it and brown the other side. Remove from heat, sprinkle with sugar, roll up and eat either hot or cold.

Makes about 6 to 8 (8 inch) cakes.