1 c. milk
1/3 c. club soda or seltzer water, freshly opened
2 1/4 c. sifted flour
3 tbsp. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
4 to 6 tbsp. butter
3/4 c. apricot jam
1 c. ground walnuts or hazelnuts
Confectioners' sugar

Note: The club soda should be freshly opened, and club soda or seltzer water from a can works best.

Beat the eggs lightly with the milk in a small bowl. Combine with the club soda in a large mixing bowl.

With a wooden spoon, add sugar, salt and vanilla extract. Stir in only enough of the flour to make a liquid batter the consistency of pancake batter (it should look like very thick cream). The amount of flour needed depends on how your flour is stored, the age of the flour and the humidity. For this reason, the flour quantity is best left to your judgment, adding more or less as needed and the amount given is an average estimate. Often, as the pancakes are being cooked, the batter will thicken as the flour "hydrolyzes". In this case, the batter may be thinned with a few tablespoons of extra water or milk.

Continue to stir until the batter is smooth. Melt 1 teaspoon of butter in a heavy, well-seasoned skillet. When the foam subsides, ladle in enough batter to cover the bottom of the skillet thinly and tilt the skillet from side to side to spread it evenly.

Cook for 2 to 3 minutes or until lightly browned on one side, then turn and brown lightly on the other. When pancakes are done, spread each with 2 teaspoons of jam or a dot of butter.

Roll loosely into a cylinder, then put in a baking dish in a 200°F oven to keep warm until the pancakes are finished. Add butter to the skillet as needed.

Serve warm as a dessert, sprinkled with walnuts or hazelnuts and confectioners' sugar.

Makes between 14 to 24 pancakes, depending on size.

Submitted by: Belle