These are the pancakes my mother used to make all too seldom for lunch, usually on the weekend.   They rather resemble the French crèpes; but they are made slightly—only slightly—thicker, and have a somewhat softer texture.   Crèpes can be a bit leathery.
        My mother used to serve them with lemon; and my recollection is that we managed to make one fresh lemon go fearfully far, repeatedly scraping at the pulp to extract the last drops.   Most people prefer them sprinkled with white sugar; my father preferred brown; and I like them with just the lemon juice, and no sugar at all.
        When I was a child, this recipe had to do the entire family; and we could always have done with more.   Today, it is made for only two or three; and we can (and do) gorge ourselves on four or five pancakes each.

Ingredients

4 oz flour
pinch salt
2 eggs
½ pint (1 10oz cup) milk
1 tbsp cold water

butter for frying
white and/or brown sugar
2 lemons

Directions

Mixing the Batter

Letting the Batter Stand
Let the batter stand for half an hour.   Then beat in one tablespoonful of cold water.

Setting the Table
Cut two fresh lemons in half, and put them in a bowl on the table.   Put sugar on the table—white or brown, as preferred.

Frying
Lightly grease a frying pan, and heat it.   Pour a half a cupful of batter into the pan.   Swirl it round to spread it out wide and thin.   Fry until bubbles appear on the top of the pancake, and, when you slide a turner underneath, you can see that the bottom of the pancake is a golden brown.  Flip the pancake over, and fry it on the other side for about thirty seconds.
        Serve immediately.   (Yes, this means that the people at the table eat while the cook has to stay in the kitchen and have the last few pancakes after the others are done.)

At the Table
Squeeze juice from one of the pieces of fresh lemon onto the pancake.   If desired, sprinkle the pancake with white or brown sugar.   Roll the pancake up.

Serves around four people.