Add the flour to a large mixing bowl, and make a well in the centre.

Combine the eggs and milk in a separate bowl, and briefly whisk together.

Gradually add the milk mixture to the flour a little at a time, whisking until smooth (don't worry if a few small lumps remain, you won't notice them in the finished pancakes). The batter will be fairly thin.

Melt the butter in a non-stick frying pan, then pour it back into the pancake batter, whisking to ensure no lumps are formed.

With the pan over a medium heat (I used setting 5 out of 9), add a ladleful of the pancake batter. Lift the pan, and gently swirl the mixture around the base of the pan until it forms a thin layer all over. Return to the heat, and cook for 2-3 minutes, until the underside of the pancake is lightly golden brown.

Flip the pancake carefully, and cook the other side for a further 2 minutes. Transfer to a plate while you cook the remaining pancakes. You can spray a little oil into the pan in between pancakes if they’re showing signs of sticking – I didn’t need to.

When you’ve cooked all fo the batter, serve the pancakes with your choice of sweet or savoury topping.