In a large bowl, whisk together the flour and the milk until you can no longer see any lumps.
Now add the eggs and continue to mix the dough.
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 in a coated frying pan on medium heat. Once the butter is melted and starts sizzling use a ladle to add the dough 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.
Remove the pancake, check that there is enough butter in the pan, add another ladle of the mixture and repeat the process until the dough is used up.