Delicate Dessert Pancakes
|Cold water||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs), sifted|
Beat eggs with electric beater or blender until very light and frothy. Beat in salt and sugar. Combine water and cream and add alternately with the flour, a small amount at a time, beating well after each addition. Pour batter onto a hot, oiled griddle, making 3 1/2-inch circles. Bake to a golden brown on each side. Place 1 tablespoon Maple Butter on rough side of each pancakes, and rolls up. Serve as dessert with fruit (sliced fresh strawberries are delicious) or for a party breakfast with bacon, with or without fruit.