Sift flour into a mixing bowl. Stir in eggs. Add (A) gradually and beat until batter is smooth. Strain batter.
Pour batter into a roti jala cup with four to five funnels. Heat a nonstick frying pan over low heat. Grease lightly. Move the roti jala cup in a circular motion over the nonstick pan to form a lacy pattern.
When the pancake is set, turn it over onto a plate. Fold the pancake into quarters or roll up and stack neatly on a plate.
Serve with curry chicken, rendang or any curry dish.