Ingredients

• Batter:
• •1 cup all-purpose flour
• •2 eggs
• •2 cups water
• • 1/2 cup margarine
• Frying:
• •2 tbs. margarine or
• •vegetable oil
• 1.Sift the flour.
• 2.Beat eggs slightly in bowl.
• 3.Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
• 4.Put the frying pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
• 5.Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
• 6.Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
• 7.Tip pan in all directions so that batter forms a thin layer on the bottom.
• 8.Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
• 9.Shake the pancake onto a clean towel, hitting pan against table top to loosen.
• 10.Let cool.
• 11.The pancake should be paper thin.