• Wash the vegetables and chop the carrots, leeks, garlic, and root celery. 
• Place the vegetables with the herbs into a large pot and fill with 2.5 liters / 11 cups of cold water. Bring the pot to a boil, and then reduce to heat to let it simmer for approximately 90 minutes. 
• Add salt to taste and then drain the broth in a fine sieve or cheesecloth. 

To make the Pancakes

• In a large bowl, whisk together the flour and the milk until you can no longer see any lumps. Add the eggs one by one. 
• Finally add the sugar, salt, and carbonated water and mix again until you achieve an even pancake batter.
• Leave the dough in the fridge for at least 30 minutes. This allows the gluten to develop and will help the texture of the pancake.
• Heat the butter or oil in a coated frying pan on medium heat. Once hot, add the batter with a ladle to the pan. 
• Cook the pancake until the bottom of the pancake is cooked, which should take approximately 2 minutes. Then turn the pancake and cook on the other side for 2 minutes. Repeat the process until the batter is used up. 

Assembling the soup with pancake strips 

• After the pancakes have cooled down a bit, roll them up and slice them into thin strips. Place in a bowl and then pour over the hot broth. Sprinkle with fresh herbs such as parsley or chives. Serve hot.