Sift the flour into a bowl. Add the sugar, vanilla sugar or vanilla pulp and a pinch of salt and mix. Add the eggs and stir everything with a stirring stick, adding the milk until the batter has a liquid-creamy consistency. Melt the butter in a small saucepan and stir into the batter. Finally add the mineral water. Stir the dough again briefly and then put it in the refrigerator for about half an hour.
Heat a pan with a little oil. Use very little oil, otherwise the pancakes will be very greasy. It is best to use a (coated) Teflon pan. Pour the desired amount of dough (depending on the thickness, preferably thin) into the pan in portions and bake until golden brown on both sides.
Slice the bananas and spread them on the pancake. If necessary, heat the Nutella so that it flows better and spread over the bananas. Roll up pancakes and serve.
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