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 or 1/2 tsp. grated lemon rind

Sift flour. Resift with salt, baking powder and powdered sugar. Beat eggs. Add and beat milk, water, 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 10" skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake. Fold in quarters to serve. Spread the cake with jelly or syrup.