Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle.

Pour in the the milk and start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, whisk until it is smooth. Then whisk in the melted butter.

Add a little more milk if it is too stiff.

Rest your batter in the fridge for 30 minutes. This is an important step and yields better pancakes.

Heat the pan over a medium heat, then wipe it with butter. Ladle some batter (roughly ⅓ cup/ 4 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.

If the pan is the right temperature, the pancake should turn golden underneath after about 45 secs and will be ready to turn.

Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can make them up to a day ahead and reheat them on the oven on in the oven.