Heres another one
From Long Island Newday 01/10/01
List of Ingredients
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups water, more if needed
bacon fat or oil, optional
1. Sift flours into bowl along with baking powder and salt. Make well in center and add 1 cup water. Stir with whisk
to form smooth paste.
2. Bring remaining 3/4 cup water to boil and stir into batter. (Batter should be consistency of whipping cream.)
3. Brush griddle
or skillet with fat (if pan is well proved, this is not necessary). Heat until a few drops of water sputter when dropped on hot surface. Turn heat down quite low. Using pitcher or ladle
, pour in 3 or 4 (4-inch) pancakes and cook over medium heat until upper surface of ployes are firm and undersides are golden brown, 2 to 3 minutes. (I often flip and brown upper surface, too, but that is not traditional.) Transfer ployes to plate, piling them on top of each other to keep them warm and moist. They should be about 1/8-inch thick. If too thick, add more boiling water to batter before cooking next batch. Makes 12 (4-inch) ployes or 3 to 4 servings.
They should be quite thin, thinner than a breakfast pancake. Tiny ones make excellent canapes.