Mix all the ingredients together using a whisk and transfer to a pouring jug for ease.
Heat a fry pan on a LOW heat. (my pan is 11 inches in diameter so I managed to get 6 pancakes from this mixture.)
Add a teaspoon of butter to the pan and allow to melt, then add 3 tablespoons of the pancake mixture to the pan. Tilt and swirl the pan so the batter covers the entire base. You may need to add less or more batter depending on the size of your pan. The amount should be enough to thinly coat the pan as in the photo.
Be patient and after a couple of minutes, you will see the batter come away from the sides. The pancake will loosen in the pan and the bottom will turn golden brown. This is when it is time to turn or flip the pancake over and cook the other side until golden.
If making sweet pancakes, sprinkle some sugar on a plate and slide the pancake on to the sugared plate. Add your fillings if using, squeeze some lemon juice and fold the pancake over or roll it. You choose!
Repeat the above steps until all the batter is used up. You can keep these warm in a low temperature oven covered with foil whilst you cook the remaining pancakes.