Start by gathering all your ingredients. This will streamline the process and make cooking feel effortless.

In a mixing bowl, combine the flour, sugar, and a pinch of sea salt. Make a well in the center and pour in the beaten eggs. Gradually add the milk and water mixture while whisking until the batter is smooth and well combined. The mixing should be light and gentle—lumps are fine; over-mixing makes tough pancakes.

Melt the unsalted butter in a small pan over low heat. Once melted, allow it to cool slightly. Then, stir it into the batter, mixing just until it’s incorporated.

Preheat a non-stick frying pan over medium heat. A hot pan is essential for that perfect pancake flip. If you’re feeling fancy, you can add a small knob of butter to the pan before pouring in the batter.

Pour a ladleful of the batter into the hot pan. Swirl it around to maintain a nice, even round shape. Cook for approximately 1-2 minutes, watching for bubbles to form on the surface. Once you see these bubbles, it’s nearly time to flip!

Once the underside is golden, flip the pancake and cook for an additional 1-2 minutes until both sides are nicely browned.

As you cook the remaining pancakes, you can keep the finished pancakes warm in a low oven (about 100°C or 210°F). This keeps them fluffy and ready for serving.

Once all the pancakes are ready, stack them on a plate. Dust with caster sugar, squeeze fresh lemon juice on top, and serve with lemon wedges.