In a larger bowl whisk the milk and the eggs. Add flour mixture gradually and beat until smooth. Stir in melted butter.
Heat a lightly oiled 18cm frying pan over medium high heat. Pour the pancake mixture onto the frying pan; approximately 30ml for each. Tip and rotate frying pan to spread the mixture as thinly as possible.
Brown on both sides and serve hot topped with a sprinkling of sugar and squeeze of lemon juice.