Delicate Dessert Pancakes
|Eggs||2 , unbeaten|
|Cold water||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Sifted flour||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon (For greasing griddle)|
|Maple butter||3 Tablespoon|
Beat eggs with a beater or electric blender until very light and frothy.
Then beat in salt and sugar.
Add water and cream alternately with the flour, a small amount at a time, beating well after each addition.
Pour batter onto a hot well-buttered griddle, making 3 1/2 inch circles.
Bake to a golden brown on each side.
Place about 1 tablespoon Maple Butter on rough side of each pancake and roll up.