Pancakes remind me of my childhood—thin, with marmalade, sugar, or Viki cream (chocolate hazelnut spread). You can fill them with whatever you like. From the ingredients below, I got about 14 pancakes, you can adjust the quantities as you wish. Follow the preparation steps exactly as written for the best result. Mineral water helps the pancakes stay airy and gives them a slightly porous structure.

Ingredients (for about 14 pancakes)

  • 4 eggs
  • 400 g all-purpose flour
  • 400 ml milk
  • 400 ml sparkling mineral water
  • A pinch of salt
  • 2 tablespoons oil
  • Marmalade or any other filling

Preparation

  1. First whisk the eggs and salt together.
  2. Add half of the flour and half of the milk then mix until you get a smooth thick batter without lumps.
  3. Once you have a homogenous base add the rest of the flour and milk and mix until combined.
  4. Add the mineral water and 2 tablespoons of oil and mix everything again. The batter should be on the thinner side.
  5. The batter must rest! Put the mixture in the fridge for at least one hour, this makes the pancakes easier to flip without them breaking.

Frying the Pancakes

  1. Heat the pan well before the first pancake and add a tiny amount of oil. You can spread the oil using a paper towel or a silicone brush.
  2. While pouring the batter from the center to the edge tilt the pan so it covers the entire bottom.
  3. When it looks like there is no more liquid batter on top, flip the pancake to fry the other side.
  4. Remove the pancake, place it on a plate, and repeat from step 1 until all the batter is used.

Finishing Touches

When all the pancakes are fried, I spread marmalade in the middle—almost from edge to edge at a width of 8 centimeters—and then just roll them up, and that’s it.

Bon appétit! 😁