110g plain flour, sifted
Pinch of salt
200ml milk mixed with 75ml water
Sift the flour and salt into a large mixing bowl with a sieve. Then make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.
Gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth with a thin consistency.
Melt the butter in a pan. Spoon 2tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to coat the full area of the pan.
Heat the pan until it is very hot, and then turn the heat down to medium. Add 2 tbsp of the mixture to the pan, tilt it around from side to side to allow the batter to coat the base of the pan. The pancakes should only take half a minute or so to cook; you can lift the edge with a palette knife to see if the underside is cooked. Flip the pancake over to cook the other side for only a few seconds – then simply slide it out of the pan onto a plate.
To serve: Sprinkle each pancake with freshly squeezed lemon juice and caster sugar. Serve sprinkled with a little more sugar and lemon juice and add extra slices of lemon.