Palačinki

Method

1. Whisk the eggs with the sugar and salt, add the milk, then the flour a little at a time, beating until the lumps have gone.
2. Finally stir in the sparkling water and the oil. The sparkling water is what makes the pancakes thin and tender rather than rubbery.
3. Let the batter stand for at least 30 minutes at room temperature. That rest gives the flour time to take up the liquid, and the difference shows.
4. Heat a flat-bottomed pan over a medium heat and wipe it thinly with oil. The pan is hot enough when a drop of batter sizzles at once.
5. Pour in half a small ladle of batter and immediately tilt the pan in circles so it spreads thin.
6. Cook for about a minute, until the edges start to lift and the underside is patched with brown, then turn and cook for another 20–30 seconds.
7. Stack them on a plate as they come — they steam each other and stay soft. Fill with jam or with walnuts mixed with sugar, roll up and dust with icing sugar.