In a bowl, mix all the ingredients, except butter, into lump-less mixture. Make sure the mixture is not too thick and it can spill easily.
Vegetable oil in the mixture will prevent the pancakes from sticking to the frying pan.
Heat a frying pan. When it's hot, add a small bit of butter and let it melt. It's important to add butter only this one time, so the pancakes won't be too greasy. When the frying pan is hot, put some of the mixture on it and move the pan so the mixture will form a thin round layer. Fry on low heat until the bottom side is golden. Turn the pancake to the other side and keep frying.
When the pancake is done, put it on a plate. Make the rest of the pancakes the same way. While the second pancake is frying, spread some butter on the already made pancake, to keep it moist and prevent it from crumbling and sticking. Start spreading the butter from the edges and work your way to the center. It's also important to keep it warm to get a better flavor.
Those pancakes are really good with sour cream and cherry jam or cream cheese and honey, but you can also add anything sweet that you like. Put some cream and jam on the pancake and roll it. Serve fresh and hot!