For the pancakes:
For the soup:
In a large bowl, sift the flour , make a well in the center, add the eggs and the oil.
Mix with a fork until well blended.Add the milk, little by little, beating until smooth.
Let the batter rest for 1 hour before use.
Heat a pan and lightly grease with butter, pour some batter into the pan, enough for coating the botton of the pan.
Cook slowly, until lightly browned underneath.
Turn and cook other side.repeat with the remaining batter. Cool the pancakes and then slice then into thin stripes around the width of linguine.
Place the strips into individual bowls and spoon over, hot chicken broth, sprinkle with the chives and serve.