Sift the flour and salt into a mixing bowl.

Make a well in the middle and crack in the eggs.

Pour in 50 ml of the milk then, using a whisk, beat the eggs and milk together while gradually drawing in the flour to form a thick, smooth batter.

Gradually whisk in the remaining milk.

Transfer the batter to a jug and set aside.

Tip: the batter can be used straight away, but is better if left for a minimum of 30 minutes and up to 2 hours in the fridge.

Put the butter and oil in a small saucepan or a suitable container in the microwave and heat until the butter melts.

Put a shallow, 18 - 20 cm non-stick frying pan, crepe or pancake pan over medium-high heat.

When hot, brush over a thin layer of the butter and oil, wiping off any excess with kitchen paper. Tip: if the fat doesn't sizzle then the pan isn't hot enough yet.

Briefly whisk the batter.

When the fat is sizzling, pour approximately ⅛ of the batter into the pan: quickly lift and tilt the pan so the batter flows over and covers the base.

Cook until the underside is light golden brown, and the top is dry (approx. 1½ - 2 min). Turn or flip to cook the other side until set and covered in brown spots (approx. 1 min).

Wrap the pancake in a clean tea towel to keep warm, then brush the pan with more of the butter and oil.

Continue making pancakes until all the batter is used up, stacking them in the tea towel.

Sprinkle each pancake with a little sugar and squeeze over some lemon juice.

Roll up or fold into quarters and serve with extra sugar and lemon if liked.

Without the lemon and sugar, pancakes can be stored in the fridge for 2-3 days or frozen.

Pancakes can be reheated individually or stacked in a microwave, or for 5 - 8 minutes in a medium oven (wrap in foil if reheating in the oven).