How to cook
Whip the eggs and add the milk and carbonated water. Add the salt and gradually add the flour, while stirring nonstop. Oil a pan and heat it up.
Take a ladle of the mixture and pour it in the pan's center. Tilt it so the mixture spreads out evenly. Once the edges of the pancake unstick, flip it over.
Repeat this for the rest of the mixture. Place the ready pancakes in a plate and cover them with plastic wrap, so they remain fluffy and soft.
Put some of the mixture in the middle of each pancake. Bring the edges together to form a bundle and tie it with chives. Put 1 tsp of the salad mixture on top of each and serve.