In a medium-sized mixing bowl, beat until bubbly the milk, water, eggs, sugar, salt and lemon zest or oil. Beat in the flours and continue beating until large bubbles appear. Cover lightly and allow to rest for 1 to 2 hours (or overnight in the fridge if
The best pan to use is heavy and 6 to 7 inches in diameter. Heat the pan until it's quite hot, then wipe it with butter. (You don't want the batter to cook in butter; you just want to prevent it from sticking.) Pour in about 2 tablespoons of batter and ti
As the pancakes are cooked, stack them on a warm plate, and put them in a warm oven, covered with a damp cloth to keep them from drying out.
Serve the pancakes sprinkled with lemon juice and caster or icing sugar, or anointed with strawberry (or other) jam and a dollop of double or whipped cream.