This is how I do it. The batch usually is enough for some 20 pancakes. If that’s too much, just take half of everything.
5 deciliter wheat flour
12 deciliter milk (3 %)
And this is what you do:
Stir all of the flour with half of the milk with a whip until there are no lumps.
Add the eggs (without the shells) and stir again.
Add the rest of the milk and stir.
Let the batter rest for 10 minutes or more. This makes the pancakes less likely to fall apart when you flip them over.
Fry in a hot pancake griddle or frying pan with rape seed oil or butter. I use about 3/4 deciliter batter for one pancake (22 centimeter diameter). Flip it over when it is golden brown on the downside.
Serve as dessert with whipped cream and raspberry jam or as crêpe with a filling.