Melt butter in the microwave and let it cool. Lightly beat eggs with a pinch of salt in a large bowl using a hand whisk.  Add the sifted flour to the egg mixture, alternating with the cold milk. Mix well after each addition of dry and wet ingredients.

At this point, add flavors if desired. Then add mineral water and mix the batter vigorously with the hand whisk or a wooden spoon.

If there are some lumps, strain the batter through a fine-mesh sieve. The batter should be lump-free and thin enough. Add melted butter and gently mix. If the butter makes small lumps, it is okay: they will melt in the pan. Extra tip: if you have a blender, add all the ingredients to the bowl and mix until smooth. Let the batter rest for 30 minutes. If you are short on time, start cooking pancakes right away.

Heat a crepe pan well on high or medium-high heat. Use the largest burner of the stove for a uniform distribution of heat. Extra tip: Heating the pan well ensures that even the first crepe (pancake) will be perfect. If you are right-handed, take the hot pan in your left hand and pour the batter into the pan with a small ladle or a cup.  At the same time, rotate the pan so that the batter is evenly distributed. It should cover the entire surface of the pan (sometimes even some edges).

Bring the pan over the heat and cook the pancake for about a minute. When the pancake edges start to turn golden, it's time to flip it.  Peel off the edges of the pancake with a spatula, and with a flexible turner, flip the pancake. You can also use a wooden spatula for this or flip your pancake from the wrist (if you have this skill). You will see the brown spots on the flipped pancake. Being a result of Maillard reaction, they give the taste and flavor to your pancakes. Cook the second side of the pancake for half the time of the first side. Continuer with the remaining batter. Place pancakes on each other, on a serving plate, and cover with another plate to keep them warm.

For the filling, mix ricotta cheese with icing powder in a medium bowl. Peel bananas, cut each into two parts, and sprinkle with lemon juice to prevent them from darkening. Spread each pancake with one tablespoon of sweet cheese filling, fold the sides inwards, place half of the banana and roll it into a roll.