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Sift the flour into a bowl, add the salt.
Make a well in the centre and crack the eggs into the middle.
Add about 50ml of milk.
Start to whisk the eggs and milk, use small strokes and do not try and incorporate the flour all at once, otherwise you'll end up with a lumpy mixture.
Add the milk and veg oil/butter gradually until you have a smooth and thin mixture.
When cooking the pancakes, ensure the pan is evenly heated, not too hot so as not to burn the butter and don't pour too much in at once.
The pancakes need to be thin, not thick.
Coat the pan evenly with butter.
Start to pour the batter and turn the pan as you do so, you only need a thin coating.
Allow one side to cook, you can tell it is cooked through as it will no longer stick to the pan, you can now flip it over to cook the other side.