I prefer to do this recipe in the classic way, using a wooden spoon, so that you can easily control the consistency of the batter. The first time you do it, you can follow my method, notice how much flour and milk you like (if you want the pancakes to be thicker or thinner) and use the blender to mix all the ingredients in high speed. 

So, beat 4 eggs in a deep bowl, add the salt (sugar) and whisk.

If you want more pancakes, but you don't have enough eggs, add 100 ml milk to the eggs, then beat them. 

Mix in the flour while still whisking, until you get a batter that is the consistency of very thick sour cream.

Keep beating the batter until smooth and without any lumps. If you dropped too much flour, add a splash of milk to loosen the thick batter.

While still whisking, pour in 100 ml milk. Keep whisking, then pour in some more milk. Continue pouring the milk and whisking. 

Continue pouring in the milk until the batter is the consistency of slightly thick single cream. You don't want it to be too runny, because you will have troble cooking the pancakes. You can always add more milk after you've cooked the first 2-3. 

For thicker pancakes, the batter will be more dense, for thinner pancakes, it will be less dense. 

Incorporate 50 ml oil, cinnamon and rum flavour (or any flavour you wish) and mix everything very well. 

If there are still lumps in the batter, use the mixer or the blender to smooth them. 

Heat the pan and wipe it with oiled kitchen paper. Make sure the oil is hot enough, but not too much.

Pour approximately half a ladle of batter into the pan.

Tilt the pan to move the mixture around for an even layer. Cook the pancakes over a moderate heat. 

When the pancakes turn golden, flip them using a spatula.

If they are too thick, pour a splash of milk in the batter and mix well. 

Enjoy!