Sift the flour into a large bowl and add a pinch of salt. Make a well in the middle and crack in the eggs. Slowly pour in the milk, mixing all the time, until the batter is smooth.
Rest in the fridge for 30 mins, or even overnight.
To cook, heat a nonstick pan over a medium heat and add a teaspoon of butter. When the butter is foaming, add about 3 tbsp of the pancake batter to the pan and swirl so it spreads into a thin layer.
Cook for about 40 seconds, then flip and cook for another 20-30 seconds. Eat straight away or keep on a plate in a warm oven while you make the rest.