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French Pancakes

Four ounces sifted flour, half ounce powdered sugar, two whole raw eggs, one saltspoon salt, three-quarters pint good cold milk, eight drops vanilla essence, four drops orange flavouring and a tablespoon Jamaica rum. Place the flour in a vessel, break in the eggs, add the sugar, salt, essences and the milk gradually. With a wire whisk briskly beat up the whole together for five minutes, or until thoroughly thickened. Then pass it through a Chinese strainer into another small vessel and let stand for thirty minutes. Have a tablespoon melted butter on a saucer. Have a small frying pan, six inches in diameter at the bottom, lightly greased with the butter by means of a small hair pastry brush. When the bottom of the pan is thoroughly hot pour the equivalent of three tablespoons of the preparation into the pan (at once) and fry on a brisk fire till of a nice golden colour--which will take about a minute--turn it over and fry exactly the same. Be very careful not to allow the cakes to get black. Carefully turn the cake on a hot plate on the corner of the range. Proceed to make eleven more exactly the same way. Lightly dredge with fine sugar the one on top, roll it up nicely and dredge just a little more sugar over. Lay it on a hot dish. Proceed the same way with the others and serve very hot.