• 1 1/2 cups unsifted bread flour (leudante)
• 2 teaspoons double-acting baking powder
• 1 teaspoon salt
• 4 tablespoons powdered sugar

Combine separately:

• 2 eggs, beaten
• 2/3 cup milk
• 1/2 teaspoon vanilla extract
• 1/3 cup water
• * 1/2 cup fresh, washed blueberries or raspberry slices

Add to dry ingredients, beating well with an electric mixer until smooth and well combined. Add:

milk (roughly 1/4 - 1/2 cup)

as necessary to reach desired pouring consistency. Pour onto a heavy, slightly greased cast-iron griddle, preheated on a medium flame with a large ladle. Flip when surface is well dotted with bubbles and edges begin to dry, about 2-3 minutes. Cook second side another 1-2 minutes.

 (*optional)

 MAKES ABOUT 10 6-INCH PANCAKES