Preparation: For the dough:
Beat the eggs. Transfer to a large bowl and whisk. Add the milk and water and mix well.
Add the flour.
Sift the flour directly into the bowl and gradually add it. Stir vigorously to prevent lumps from forming.
Add spices.
Add salt and, if desired, melted butter (for fluffier pancakes) or sugar and vanilla (for a sweeter version).
Resting (optional, but recommended):
Cover the bowl and let the batter rest in the refrigerator for 30 minutes. This will help the batter set evenly and the pancakes cook better.
Heat
a 20cm non-stick frying pan over medium heat and lightly grease it with butter or oil. Pour a ladle of batter into the pan, swirling the pan to spread it evenly.
Flip and cook
the pancakes. Cook for about 1 minute on each side, until golden brown. Repeat until all the batter is used, lightly oiling the pan if necessary.
Serving suggestion
: Sweet: with fresh fruit and yogurt, sugar-free hazelnut protein paste, light jam or honey.
Savory: with ham and cheese, salmon and Philadelphia cheese, grilled vegetables.
Tip: They can be prepared in advance and stored in the refrigerator, covered with plastic wrap, for up to 2 days. They can also be frozen, layered with baking paper.
