|Flour||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Egg||1 , well beaten|
|Butter||1 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
|Strawberry preserves||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Sift dry ingredients; add egg, butter, vanilla and milk.
Beat until smooth.
Pour small quantity of batter onto hot griddle; tilt griddle to spread batter thinly.
Cook on both sides until lightly browned; remove.
Cover lightly with confectioners' sugar.
Stack next pancake on top; sprinkle with sugar.
Place strawberry preserves in center of pancake; roll.
Top with whipped cream.