Basic Czech pancakes

For the basic pancakes, sift the flour into a bowl. Add the sugar, vanilla sugar and a pinch of salt, then briefly mix.

Whisk the eggs with part of the milk, pour into the flour and whisk into a smooth batter without lumps. Gradually whisk in the rest of the milk. The batter should be thin and pourable.

Let the batter rest for 15 to 30 minutes at room temperature. The flour swells and they turn out soft and flexible.

Grease the pan with a little oil and heat it over medium heat. Ladle a thin layer of batter onto the pan and swirl it evenly across the base. Keep it thin.

Fry for about a minute until the underside turns golden. Then flip it and fry the other side. Stack the finished ones on a plate and repeat until the batter is used up.