Dream pancakes

Ingredients for 4 servings:

• 3 eggs
• 250 g flour
• 500 ml milk
• 2 tbsp mineral water
• some salt
• some butter or margarine for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

In a mixing bowl or similar, beat the eggs with the milk (tip: I also like to use 250 ml semi-skimmed milk and 250 ml buttermilk as an alternative and for even better taste) and a pinch of salt until fluffy. Then gradually fold in the flour until you have a nice, lump-free batter. Finally, stir in the mineral water. It’s best if the batter rests for a short while before cooking the pancakes. To do this, heat some butter or margarine in a pan and let it melt. Pour a good ladleful of batter (depending on how thick you want the pancakes to be) into the pan and cook. When the batter is nice and firm on the bottom and a little brown, turn it with a spatula so that both sides are deliciously brown and firm. Continue in this way until you have used up all the batter. Add a little butter now and then for cooking. Tips: I like to add fresh fruit, such as chopped apples or prunes, to the pancakes, sometimes raisins or muesli (purely a matter of taste). I also add sugar to the pancakes while they’re still baked, right on the plate. However, you can also add sugar to the batter or sweeten it in the pan. There are many alternatives; they’re also delicious with quark and cranberries.