Sift the flour and salt into a large mixing bowl with a sieve, make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs. Next gradually add small quantities of the milk and water mixture, still whisking. The batter should eventually be smooth, with the consistency of thin cream.
Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan before you make each pancake.
Proceed by getting the pan really hot, then turn the heat down to medium. 2 tbsp of batter is about the right for an 18cm/7in saucepan- use your Falcon ladle so it can be poured into the hot pan in one go.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated. It should take only half a minute or so to cook; then flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve with extra sections of lemon.