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Whisk milk and egg in a jug, add a pinch of salt. Sift the flour into a bowl and make a well in the centre. Add milk mixture. Whisk until just combined.
Brush a hot pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook the other side for 3 minutes or until cooked through. Transfer to a plate. Repeat with remaining mixture, brush the pan with butter between batches.
Serves: 8 pancakes