First, beat the eggs well, add the sugar and beat once again until it dissolves. Add all of the wet ingredients while beating nonstop. Add the pinch of salt. Sift the flour and add the pinch of baking soda do it.
Once you get to this point, transfer the mixture into a 50 fl oz (1.5 L) bottle and shake well until you get a smooth mixture. Add the vanilla, shake well again and leave the mixture to rest for about 10 min.
The bottle will also make it easy for you to pour the mixture directly into the saucepan. Smear the saucepan with butter every time before you pour mixture into it and every time you take a pancake out of the pan, smear its edges with butter if they are a bit too dry.
Fry until golden and try to keep them thin. Of course, you can always make them the usual way with a mixer and then use a ladle to pour the mixture but the bottle makes it more convenient and makes less of a mess.