How to make
In a suitable bowl, beat the eggs with the sugar, salt, vanilla and oil to a homogeneous mixture. Mix the flour and milk together in a separate bowl and beat with 1/2 the lemonade.
Add the mixture to the egg one. Cover the container with plastic wrap and put in the fridge for 24 hours.
The next day, pour in the rest of the lemonade and stir carefully. The mixture needs to become quite thick. Prepare a bowl with melted butter and a gauze. Heat up a pancake pan.
Oil it and scoop a ladleful of the mixture. The pancakes need to become very thin, so decide how much mixture to use for each, depending on pan and ladle size.
Flip them over and place in a plate, while smearing the ends of the pancakes with butter. Cover with a lid to keep them soft.
Garnish with sour cherry jam or a salty filling or your choice.
