Separate the eggs.
Mix egg yolks, milk/water, salt and flour to a thin batter. Fold in the beaten egg whites.
Heat oil in a frying pan and bake the pancakes, turning once (when the edge has begun to loosen) until light brown.
Preparation Tip:
If you use less flour and more eggs, the pancake dough becomes finer. Baked in butter, they get a delicious touch.
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