Pancake batter: Pour flour and salt into a bowl, add eggs and 5 tablespoons of milk. Gradually adding the rest of the milk, mix with a whisk, whisk, or mixer until the mass is smooth. Cover the bowl with a cloth and set aside for 30 minutes. Fry the pancakes on a well-heated small non-stick pan, each on 1-2 teaspoons of oil.
Filling: Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon and chop it into small cubes or mash with a fork. Sprinkle with sea salt and freshly ground black pepper, mix with olive oil, pine nuts, and basil. Place the avocado with additions on warm pancakes and sprinkle with crumbled and salted white cheese. Roll into a roll or envelope, drizzle with extra virgin olive oil if desired, sprinkle with freshly ground black pepper. The filling can also be drizzled with thick sour cream.
