To a mixing bow, sift the flour and salt. Make a well in the center of the flour and whisk in the eggs one at a time, while incorporating a little flour. Add ⅓ of the milk and continue whisking in more flour.

Add the rest of the milk and whisk incorporating the rest flour. Scrape the sides and whisk until smooth and the consistency of thin cream, don’t overmix. If there are any lumps, you can press it through a sieve.

Allow to rest for 30 minutes at room temperature. You can also cover and refrigerate overnight. Bring the batter to room temperature before cooking.

Heat your oven to warm and place ovenproof plate or pan in the oven.

Add a ½ teaspoon of butter to a non-stick 10-inch (25 cm) sauté/frying or crepe pan melt the butter over medium heat.

Measure 5 tablespoons of batter into a measuring cup, or ladle. When the butter is melted, pour batter to the center of the pan allowing the batter to spread in an even circle, tilting the pan as needed until the pancake has coated the pan evenly. 

Cook for 2 minutes or until you see the top no longer shiny. Lift the edge to see if the bottom is golden brown. Flip the pancake using a spatula and cook for a minute or so until lightly browned. Remove and place in the oven to keep warm.  Repeat until all the batter is used placing each in the oven to keep warm.

Serve warm either folded into a triangle, or rolled. Squeeze lemon wedges and drizzle with golden syrup.

Serve warm either folded into a triangle, or rolled. Squeeze lemon wedges and drizzle with golden syrup.

These are my traditional toppings, you can serve with maple syrup, powdered sugar, jam, marmalade anything you would add to pancakes.