The Best Hungarian Pancake Batter (Palacsinta)

Steps

1. Pour the milk into a mixing bowl. Add the eggs, oil, and a pinch of salt, then mix well (a mixer can be used).
2. Add the flour and stir into a thick, creamy batter.
3. Stir in the carbonated mineral water until smooth and lump-free.
4. Let the batter rest for at least 10-15 minutes before frying.
5. Heat a pan and add a little oil before frying the first pancake (no extra oil is needed for the following ones, as the oil in the batter is enough).
6. Pour a small ladle of batter into the pan and let it spread evenly.
7. Fry each pancake on both sides until golden.
8. Fill with a filling of choice, roll or fold, and serve. Optionally dust with powdered sugar or top with chocolate sauce or vanilla custard.