Sift the flour, sugar and salt into a mixing bowl. Add the two eggs to the dry mixture and beat well with a balloon whisk. Add the milk and combine well with the whisk.
Leave the mixture to rest in the refrigerator for 30 minutes to let the flour soak.
Heat a small non-stick frying pan (20 cm) until hot. Now pour just enough pancake mixture to thinly coat the bottom of the pan.
After about 1 - 2 minutes the edge of the pancake will be nice and crispy and the bottom of the pancake nicely browned. Flip the pancake with a spatula and cook for another 1 - 2 minutes on the other side.
Serve warm with sugar and cinnamon or one of the other toppings suggested.