In a bowl, whisk the eggs with milk and salt (and sugar if using). Gradually add the flour and mix until smooth and lump-free. Add sparkling water to make a thin, pourable batter. Stir in 1–2 tbsp oil and let the batter rest for 15–30 minutes.
Heat a non-stick pan lightly greased with oil. Pour a small ladle of batter and swirl to coat the pan thinly. Cook each palacsinta for about 1 minute per side until lightly golden.
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