For the batter, sieve the flour into a mixing bowl and add the eggs, mixing well. Gradually stir in half the milk and beat thoroughly. Stir in remaining milk and beat lightly.
Heat a little margarine or butter in a medium-sized pan over a low heat until fairly hot. Slide it around to grease the pan then pour the excess into a jug, ready for the next pancake.
Pour a little batter into the pan; tip pan to spread batter and make very thin coating. Cook until the underside is golden brown and the top is covered with bubbles. Toss or turn over and cook until the other side is golden brown.
Place the pancake on a plate and sprinkle with lemon juice. Roll loosely and again sprinkle with a few drops of freshly squeezed lemon. If you’re happy to get out the sugar, sprinkle with a little caster sugar too.
Cover and keep hot under a very low grill, or in a pre-heated oven 140°C/120°C fan/ gas mark 1, until all your pancakes are ready. Add more melted margarine or butter to the pan each time to prevent sticking. Serve with lemon wedges.