Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.
Pour in 50ml (2floz) of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste.
Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream. Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper.
Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Turn and cook for another 30 seconds. 5 Serve with lemon curd and icing sugar.