|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||2 , beaten|
|Milk/Buttermilk||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vanilla/Grated orange rind / grated lemon rind||1⁄2 Teaspoon|
Stir the dry ingredients together. Combine the liquid ingredients in a separate bowl.
Make a well in the dry ingredients and pour the liquid in all at once. Stir gently about 7 times until most of the lumps are gone. Don't beat the batter.
Heat a small curved omelette pan or a small skillet. Oil it lightly.
To cook the pancakes, put 3 to 4 tablespoons of batter, in the pan. Tip the pan so that the batter spreads evenly over the bottom. Cook on one side until the top is dry. Place on a moist towel, cooked side up, while you make the rest. Do not stack the cakes. They will only be spread around the kitchen as long as it takes you to make them all.