Sift the flour and salt into a mixing bowl.
Make a well in the center of the flour and break the eggs into it, then whisk the eggs into the flour.
Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour (the batter should be like a thin cream when you’re done).
Melt the butter in a frying pan.
Spoon 2 tablespoons of the melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan (using a bit of paper towel to smear it round before you make each pancake).
Heat up the pan over high heat, then turn the heat down to medium.
Spoon the batter into the pan, using just less than 1/4 cup for a 10″ pan (don’t make the pancakes too big, or they’ll be hard to flip).
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter - it will only take a few seconds to cook.
When it is golden brown underneath, flip to the other side and cook for a few more seconds.
Place the pancake on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles (or simply roll them up). Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.