Instructions:
- In a large mixing bowl, whisk together the sifted flour, sugar, and salt thoroughly.
- Create a well in the centre of the dry ingredients. Add the eggs and half of the milk. Whisk gently from the centre outwards, slowly incorporating the flour until you have a thick, smooth paste, avoiding lumps.
- Slowly whisk in the remaining milk until the batter is smooth. Then, whisk in the melted butter.
- Gently fold in the sparkling water right at the end. Do not overmix; you want to retain some bubbles for a lighter texture. This recipe creates authentic Pfannkuchen PancakesCrepes.
- Cover the bowl and let the batter rest at room temperature for at least 20 minutes. This step is essential for tenderness.
- Place a 10-12 inch non-stick frying pan over medium heat. Add a small knob of butter (about 1/2 teaspoon) and swirl to coat the base evenly until it sizzles gently.
- Use a ladle or measure 1/4 cup of batter. Pour it directly into the centre of the hot pan, immediately tilting and swirling the pan so the batter thinly coats the entire base evenly.
- Cook undisturbed for 1–2 minutes until the edges turn slightly golden and the surface looks matte, not wet.
- Gently slide a thin, heat-resistant spatula under the Pfannkuchen and swiftly flip it over. Cook the second side for about 30 seconds to 1 minute until lightly browned.
- Slide the finished pancake onto a plate. Repeat the cooking process for the remaining batter, adding a tiny amount of fresh butter to the pan as needed between batches.