Classic Palatschinken for Frittatensuppe

Put the flour and a pinch of salt into a large bowl and mix well.

In a separate bowl, whisk the eggs with the milk until everything is well combined.

Slowly pour the liquid ingredients into the dry ingredients, stirring constantly until a smooth batter forms. Make sure there are no lumps.

Heat a large pan over medium heat. Add a small splash of olive oil to the pan to ensure the pancakes don't stick. Spread the oil well in the pan.

Pour about one ladle (approx. 60-80 ml) of batter into the hot pan and spread it lightly by tilting the pan to get an even, round pancake.

Fry the pancake for about 1-2 minutes on one side until the edges are golden brown and bubbles form on the surface.

Carefully flip the pancake with a spatula and fry it for another minute on the other side until it's also golden brown and cooked through.

Remove the finished pancake from the pan and place it on a plate. Repeat the process with the remaining batter, adding more olive oil if needed.

Serve the pancakes warm with your favorite toppings like maple syrup, fresh berries, or powdered sugar. Enjoy!