Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), and salt. Create a well in the centre.
- Incorporate Wet Ingredients (Part 1): Crack the eggs into the well. Slowly begin whisking the eggs, gradually incorporating the surrounding flour mixture until a thick paste forms.
- Thin the Batter: Gradually whisk in the milk, alternating with the water, until the batter is completely smooth and the consistency of thin cream.
- Add Fat: Whisk in the melted butter.
- Rest the Batter: Cover the bowl and let the batter rest at room temperature for at least 30 minutes to achieve the most tender result.
- Heat the Pan: Heat a non-stick frying pan (8-10 inches) over medium heat. Add a small knob of butter or oil, ensuring the entire surface is thinly coated.
- Pour and Swirl: Pour approximately 1/4 cup of batter into the centre of the hot pan. Immediately lift and tilt the pan, swirling it rapidly until the batter thinly coats the base evenly.
- Cook First Side: Cook for 1–2 minutes until the edges look dry, start to lift slightly, and the underside is golden brown.
- Flip and Finish: Carefully slide a spatula underneath and flip the pancake. Cook the second side for about 30–60 seconds until lightly coloured.
- Stack and Repeat: Slide the finished pancake onto a plate. Add a tiny bit more butter to the pan and repeat the process, stacking cooked pancakes on top of one another to keep them warm and soft.