Makes 8-10 pancakes
Place the flour, salt and eggs in a large bowl with half the milk. Whisk until lump-free.
Add the remaining milk and whisk until smooth. Or place all the ingredients in a food processor and blend. Pour the mixture into a jug.
Heat a 20cm/8in diameter non-stick frying pan, drizzle a little oil in the centre and spread it around with a piece of scrunched kitchen paper.
Pour a little batter into the pan and immediately tilt to spread it thinly and evenly.
Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula – or, if you are feeling brave, flip!
Cook for 1-2 minutes, or until the base of the pancake is golden. Transfer to a plate and keep warm. Interleave with greaseproof paper as you make a stack.
Squeeze lemon juice and sprinkle sugar on the pancake, roll and serve.