Units Scale

3 large organic eggs, beaten
1 cup whole milk
1/3 cup club soda
A scant 1/3 cup orange juice
A good splash of passion fruit juice (TFD change, leave out for classic recipe)
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon homemade vanilla extract made using XO Cognac (preferred) or use top-quality commercial vanilla extract
2 tablespoons European-style cultured butter
whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce for garnish

In a medium mixing bowl, combine eggs, milk, club soda, orange and passion fruit juices. Stir in flour, sugar, salt and vanilla to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover.
Cook for 2 minutes on the first side and 1 ½ minutes on the second side or until the pancake is lightly browned.
Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles.
Dust with confectioners’ sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.