Seive the flour and salt into a large mixing bowl. Make a well in the centre and crack in the eggs. Mix together with an electric whisk ensuring all of the flour is incorporated. Gradually add the water and milk mixture and continuing whisking until a consistency of single cream is achieved. Melt the butter in a small saucepan and place two tablespoons of it into the batter and mix in well. Reserve the remainder of the butter for greasing the frying pan.

Place a frying pan on a high heat and allow it to get really hot. Take some kitchen paper and when ready to start cooking the pancakes dip it into the remaining butter and grease the pan. Using a ladle take around two tablespoons of batter and pour it carefully into the middle of the pan. Tilt the pan to form a round pancake that is neither too thick or thin. The pancake will cook in around 30 seconds. Lift the edge up with a palette knife to check progress. If you are adventurouse you can flip the pancake using the pan. Alternatively flip using the palette knife. As each one is cooked stack them on a warm plate between layers of grease proof paper.

To serve simply, sprinkle with a little caster sugar and a squeeze of juice. Fold into quarters or roll up.

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