In a bowl add the flour and salt.

Make a well in the middle of the flour and add the eggs and 50ml of the milk. Mix until combined.

Add the rest of the milk and whisk together.

Heat a pan over medium-low heat sprayed with fry lite.

Ladle about a 1/4 cup of batter into the pan and swirl the pan gently to spread the mixture evenly.

Leave to cook for 30-40 seconds until the pancake has solidified. Gently turn the pancake over and cook for another 30 seconds. Turn onto a plate when done.

Repeat steps 4, 5 and 6 until the batter has finished.

They can be frozen for up to 1 month or made a day ahead. Makes about 12 small pancakes so double the batter if more is needed.