Sift the flour with the powdered sugar, salt and baking powder. Beat the eggs, add the milk, water and lemon rind. Combine the egg mixture with the dry ingredients. Mix quickly and not too thoroughly. Heat an iron frying pan over moderate heat and melt the lard (or shortening) and butter. Sprinkle approximately 1/4 of the sugar in the bottom of the pan and pour in half the batter. Then add half the apple slices. Turn the pancake when browned on the bottom, sprinkling the top with approximately 1/3 the remaining sugar before turning, and cook until brown on the bottom. Repeat procedure with the second half of the batter. Sprinkle with a few drops of the rum for added flavor. Serves 4. NOTES : This was a favorite after-school treat when "yours truly" was just a little fryer, and remains one of the best recipes of its kind that I have ever tasted. Serve it as a dessert or as a breakfast dish. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by Valerie Whittle on Mar 13, 1998