GETTING READY
1 In a blender jar, pour the milk.
2 Add the same volume of iced water along with the sifted flour with 1/2 tsp salt.
3 Break in the eggs and add the butter.
4 Cover and blend at high speed for 1 minute.
5 Uncover and scrape off the flour that has stuck to the sides.
6 Replace the lid, and blend for another 30 seconds.
7 Place the batter in the refrigerator to chill for at least 6 hours.


MAKING
8 Lightly oil the inside of a nonstick skillet before cooking the first pancake (there is no need to oil again).
9 Heat the skillet over moderately high heat.
10 When very hot pour 3 tbsp of the batter into the center of the skillet.
11 Turn the pan way, that the batter spreads out to coat the entire bottom of the skillet thinly.
12 Use a nonstick spatula to loosen the edges of the pancake.
13 Turn or toss the pancake when the underside is pale golden brown and cook the other side.
14 Slide out onto a heated plate.
15 Repeat this process with the remaining batter.
16 Stack the cooked pancakes one on top of the other.

SERVING
17 Serve with butter, honey, or maple syrup.


TIP
The pancakes can be made in advance and kept in the refrigerator, covered with plastic wrap.