Heat oven to 140C/120C fan/gas 1. Mix
the flour, 1 tsp salt and turmeric together
in a large bowl and make a well in the
middle. Add the eggs to the well, plus a
good splash of the milk and water mix.
Whisk until smooth and thick, without any
lumps. Gradually whisk in the rest of the
milk and water mix to make a thin batter.
Transfer the batter, using a funnel, to a
squeezy bottle, if using.
Heat 1 tsp oil in a non-stick frying pan.
Squeeze the bottle and scribble a net of the
batter into the pan, working as quickly as you
can. When the pancake has set (after about
30 secs), flip it with a fish slice and briefly
cook the other side. These pancakes cook
very quickly, so watch them closely. Repeat
with the remaining batter, adding more oil as
needed. Layer the pancakes between sheets
of baking parchment and keep warm in the
oven while you cook the rest.