Step 1

Mix the flour and salt together in a large bowl.

Step 2

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

Step 3

In a separate bowl mix together the milk and the water.

Step 4

Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream.

Step 5

Stir in the oil and allow to stand for 30 minutes before using.

Step 6

Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.

Step 7

Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.

Step 8

To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside.