Sift flour and salt into a large bowl and mix in sugar here if using.
Make a well in the middle and pour in the beaten egg mix and then the milk.
With a whisk, gradually bring in the flour to the centre, just lightly beating until you get a smooth batter.
Set aside for 30 minutes.
Frying over a medium heat, brush the pan with the melted butter. When it starts to sizzle give the batter a little stir and pour in enough to coat the pan with a thin layer. Let it cook for a minute, loosen the edges and give a little shake to know it's not stuck. Then, with a quick flip (go on you have to flip it! all part of the fun! :) ), cook on the other side for a further minute before sliding onto a plate.
Repeat process until all mix is used.
NB: You can layer them and keep warm in a warm oven if serving them altogether.
Now for the toppings!
There is nothing wrong with the traditional sugar and lemon. Like I said, it's up to you. Here, however, are a few naughty ideas!
Nutella and Berries: Fold your pancakes and pile high with strawberries, raspberries and blueberries. Then slightly warm the Nutella and drizzle over the top with some chopped toasted hazelnuts and a dusting of icing sugar! Yummilicious!
Pears in Butterscotch with Vanilla Ice Cream: Put 650g of tinned pears into a frying pan with 50g of butter and 75g of light muscovado sugar. Cook until sugar and butter melt and start to caramelise. Pour in 200ml of cream and stir until it starts to bubble and thicken. Pour this delicious fruit and sauce over your folded pancakes, then a generous spoonful of good quality creamy vanilla ice cream on top. Sprinkle with toasted almonds and a dusting of icing sugar. Then retire for the evening!
Crispy Bacon and Maple Syrup: Grill some smoked streaky rashers until really crispy. Place on top of your pancakes and pour over as much maple syrup as desired. Great for a weekend breakfast treat!