Put the flour in a bowl and beat in the eggs. Add a shot each of milk and mineral water and carefully work the whole thing into a dough with a hand mixer. Then add as much milk and mineral water as you feel, until a thin batter is formed. If you want, you can let the dough rest a little longer - but I`m usually too impatient and start right away.
Heat some oil or margarine in a pan and add the batter in portions. Bake until golden brown on both sides. Serve immediately.
The nice thing about this recipe is that the pancakes are still nice and fluffy and taste very tasty thanks to the mineral water, even if they get thicker. By omitting salt or sugar, everything tastes good with these pancakes.
Tip: I like to make them for dinner with minced meat sauce and salad - but also sprinkled with jam or sugar for breakfast. Filled with red fruit jelly, they are also a great dessert.
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