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1
Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough.
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2
Let the dough rest for 1 to 2 hours.
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3
Stir in the carbonated water at the last moment, just before cooking the pancakes.
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4
Heat an 8-inch frying pan.
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5
When the pan is hot, add 1/4 teaspoon of the butter.
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6
Let butter melt and swirl to cover the bottom of the pan.
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7
Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan.
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8
When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer.
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9
Remove the pancake.
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10
Continue until the batter is all cooked; add butter before cooking each pancake.
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11
Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.
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12
Note: These pancakes can be served hot or cold.
