Whisk together 2 large eggs, 180ml milk, 120ml water, 120g plain flour and 45g melted butter until smooth. Cover and refrigerate for one hour. Melt some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm.
Make them ahead!
1) Pancake batter will keep in the refrigerator for 48 hours.
2) If you want to store the cooked pancakes, lay them out flat so they can cool once they’re out of the pan. When cooled, stack and store them in a resealable plastic bag in the fridge for five days or in the freezer for up to two months.
3) When cooking pancakes that have been frozen, leave them to thaw first before peeling apart and cooking in a pan.