Sift dry ingredients together.
Beat eggs, water and milk together.
Gradually add egg mixture and lemon juice to the dry ingredients until smooth and creamy.
Allow the batter to stand for 60 minutes.
Fry batter in a greased frying pan until golden brown.
Use only enough batter to create pancakes 1 - 2 mm thick.
Turn pancakes when batter appears to be dry on the surface and fry until gold in colour.
Repeat with remaining batter.
Sprinkle with cinnamon sugar or fill pancakes with filling of choice.
Keep pancakes warm by placing a dinner plate on top of a saucepan with a little water over low heat.
Cover pancakes with lid of saucepan.
Pancakes can be served with the same caramel sauce listed with the waffles above.