|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
Beat the eggs with cold water until thoroughly blended.
Add a mixture of the flour, sugar, and salt.
Beat until batter is smooth.
Stir in the milk and cream and set aside 30 minutes.
Heat enough butter in a skillet or a griddle to grease surface well.
Pour in the batter from end of a spoon to make pancakes about 6 inches in diameter.
Cook until golden brown on both sides.