Pfannkuchen (German Pancakes)

In a large bowl, whisk together your milk, eggs, sugar, and kosher salt until the sugar and salt are dissolved.

Continue whisking while adding in your all purpose flour and whisk continuously until smooth. Allow the batter to rest for at least 20 minutes, up to overnight.

Preheat your oven to 150°F or as low as your oven will go. Heat a nonstick pan over medium heat, and add 1 teaspoon of butter.

While you wait for the pan to heat, add 2 tablespoons of sparkling water or club soda into the batter and whisk.

When the butter is foamy, add 1/2 cup of pancake batter to the pan and swirl to cover the bottom of the pan completely.

Cook the pancake for 2 to 3 minutes, or until the bottom is completely cooked bubbles have formed on the top and it looks set. Use a large pancake spatula to flip the pancake over.

Cook for another one to two minutes and then transfer to a pancake warmer, tortilla warmer, or a plate with a bowl turned upside down over the top. Place into your oven to keep warm. Repeat with the rest of the batter.