Pinch of salt
100g plain flour
Vegetable oil or spray oil
Place the flour in a bowl, make a well and add the eggs. Whisk the eggs gradually encorporting the flour. Add 50ml of the milk and keep whisking until you have a thick paste. Then add the rest of the milk, whisking constantly as you do.
Heat up a decent non-stick pan (I've recently bought a new Tefal one) and add some vegetable oil then wipe the excess off with a paper towel or you can lightly spray your pan with spray oil.
Add a little batter, just enough to coat the bottom of the pan. Cook on a high heat loosening the end edges with a spatula. Flip your pancake half way through. When cooked on both sides transfer to a plate and top with sugar and lemon or Nutella - or whatever floats your pancake boat.
This batter recipe should make at least 12 small thin crepe style pancakes.