French Pancakes a la Celestine
2 cups sifted flour
1 tablespoon powdered sugar
1/2 teaspoon salt
grated lemon rind
1 pt. cream or 1 pt. milk and 2 tablespoons melted butter
3 eggs beaten very lightly
In a bowl, slowly add cream (or milk with butter) to flour, powdered sugar, salt and lemon rind.
Add eggs and mix leaving no lumps.
Coat large frying pan with non-stick spray. Place over medium heat.
Scoop a ladel of batter on to pan. Bake both sides until they start to brown.
Serve warm. Top with powdered sugar, syrup, honey. Orange marmolade is my preferred topping with this recipe.
Wrap uneaten pancakes in foil and place in freezer. They keep well.