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Pancakes, French

Make a batter by beating up together three spoonfuls of potato-starch, five raw eggs, some powdered loaf sugar, and a little water. Add enough milk to make it of the consistency of porridge. Butter well the inside of a frying-pan, and place it over a moderate fire. When it is sufficiently hot, pour in a large spoonful of the batter, and shake the pan so as to spread it over the whole of its surface. When the pancake is done enough, throw it on a dish, and sprinkle its surface with crushed loaf sugar, or cover it with jelly.