Method

1. Sift the flour into a large bowl, then add a good pinch of salt and stir to combine. Make a well in the middle of the flour and break the eggs into the bowl.  Add a ladle of the milk and whisk or stir well to remove any lumps (it’s easier to do this with less batter in the bowl), then gradually add the rest of the milk.
2. Leave for 30 mins if you can, but don’t worry if you need to cook them straightaway, they will be fine. Heat the pan to a medium temperature, and use some kitchen paper dipped in oil to grease the pan. Add a ladle of the pancake batter to the pan and quickly tip the mixture around until it’s covered in a thin layer.
3. Cook for about 1½ mins on the first side, until the pancake looks matt and the edges are starting to turn golden and are coming away slightly from the pan. Use a pallet knife to turn the pancake over (or flip if you dare!) and cook for another min or so.
4. They should be lightly golden on both sides. 
5. If you want to make pancakes in advance, cook them as instructed then layer them between greaseproof paper sheets and cover with clingfilm. Keep in the fridge until needed or freeze a batch. Reheat them gently in the pan you cooked them in, or warm them in a low oven.
6. If you're using them straightaway, layer each one between greaseproof paper on a heatproof plate and keep warm in a low oven while you cook the rest.
7. The side you cook first will always have a prettier pattern than the second, so fill the pancake on the second side and fold over to show the first cooked side, for aesthetic purposes!