| 1 |
In a mixing bowl blend the egg and flour together to a paste. Stir in the water, gradually diluting the paste to a thin, runny consistency. Divide the mixture into 2 equal portions. |
| 2 |
Put a smear of oil on an 8-inch flat, nonstick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the mixture into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer. |
| 3 |
Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over. |
| 4 |
Loosen the edges and, using a spatula, lift the pancake to a lightly oiled plate or a flat surface. |
| 5 |
Make the other pancake the same way. |
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