Pfannkuchen (German Pancakes)

In a large mixing bowl, whisk together the flour and salt (and baking powder if using).

Slowly pour in the milk while whisking continuously (using a hand whisk or the regular beaters of your electric mixer). Mix until the batter is smooth and free of lumps.

Add the eggs and mix until fully incorporated. Then gently stir in the sparkling water.

Cover the bowl with a clean dish towel and let the batter rest for about 15 minutes.

Heat a little oil or butter in a medium-sized frying pan over medium heat. Once hot, pour in one ladle of pancake batter and lightly tilt/swirl the pan so the batter spreads evenly into a thin layer.

Cook the pancake on one side until small bubbles form and the pancake appears more cooked. When the pancake loosens easily from the pan, flip it and cook on the other side until fully cooked and lightly browned.

Remove the pancake from the pan and set it aside on a plate. Add more butter or oil to the pan as needed, then repeat until you have used up all the batter.

Enjoy the pancakes sprinkled with cinnamon sugar or spread with jam, applesauce, or hazelnut cocoa spread, or savory with ham and cheese or mushrooms and onions. You can roll them up or simply fold them in half and enjoy with a fork and knife.