Add flour, eggs, milk, water, and salt in a bowl and mix with a hand mixer until there is no clumped batter.
Mix in the butter and vegetable oil.
Heat your pan on medium heat and add your non-stick component.
Pour about 1/4-1/3 cup of batter into the pan (larger amount for larger diameter pan). Tilt the pan in a circular motion to help spread the batter.
Wait for the batter to start lifting at the edges and for the top to no longer be shiny or wet looking. Flip and cook until you can easily lift the entire pancake.
Transfer the pancakes to a plate. Create a stack, and at this point if you are satisfied with the amount, you can stop and preserve the rest of your batter in the fridge for 3 days or cook until all batter is gone.
Serve warm and add filling of your choice. Depending on the filling, they can be served immediately. However, if using cheese filling, fry them up in butter to get the outside crispy and to melt the cheese. For jam or apple sauce, roll them up and end any filling with a topping of sour cream, sugar, or whipped cream.
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