Thin Pancakes

Mix all the ingredients in a large bowl with a mixer at low speed (I use a blender and its mixer nozzle) and set aside the mixture for 20-30 minutes, covering the bowl with cling film. Never skip the rest stage for the pancake’s batter , it’s too important one and a half the battle.
Take a flat heavy frying pan. Preheat a frying pan to just above medium heat. A hot frying pan is the other half of success.
Using a pastry brush or half a potato, brush the pan with oil. Yes, a potato half speared with a fork can work as a brush! As a rule, it is enough to grease the pan before every third or fourth pancake.
Pour about half a ladleful of batter into the pan, swirling it around so the batter spreads throughout the pan. Cook the pancake for about 1 minute or a little less, checking the condition of its top. At first the top will bubble slightly with liquid batter, then the batter will begin to bake.
When the pancake is set on top, carefully flip it over with a spatula and fry for about 10 more seconds.
Place the pancakes in a stack on a large plate, covering the top with a large lid. If desired, you can grease each pancake with butter but I don’t like pancakes that are too greasy and I skip this step as a rule.
Serve immediately with your favourite dips and fillings.