Sift the flour and salt into a bowl. Dig out a litlle well in the middle of the dry ingredients and crack both the eggs in. Now pour in a little of the milk - just a splash and start mixing with a fork. Keep adding milk until it gets to the right consistency.

Note: It needs to pour out thick but not too thick. You're not making pikelets here.

The secret to these is in the cooking. Get your skillet or fry-pan a little hotter than medium and throw in a glob of butter. Run that around the base of the pan then pour in about 4 tablespoons of the mixture and start swirling the pan so it works its way out to the edge.

Don't take too long with this - it's cooking. If you have trouble getting it to the edge of the pan the mixture is probably too thick - add milk.

A good tip is that they're done on the first side when the lixture is no longer runny on top. Flip the pancake and give it even less time on the other side.