1. Sift the flour into a bowl, crack in the eggs, 50 ml of the milk, and the sugar and nutmeg.
2. Whisk to combine (either by hand or with a food mixer).
3. Continue to beat as you slowly add more milk until you get the consistency of double cream, which coats the back of a spoon.
4. Heat a knob of butter in a small frying pan.
5. Pour in enough batter to coat the base of the pan and cook approx. 30 seconds until the bottom is golden brown – use a fish slice to check underneath.
6. Flip – either with a fish slice or by tossing – then cook a further 30 seconds.
7. Serve, squeeze lemon juice the top and sprinkle with sugar.
The uncooked pancake mixture will keep in the fridge for a few days to be cooked when required.