Place the dry ingredients in a bowl and make a well in the centre. Add the milk, butter and egg and whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes

Place a large non-stick frying pan over a high heat. Once smoking, add a tablespoon of oil and turn down to a medium heat. Add a large tablespoon of the pancake batter and gently spread into a neat circle with the back of the spoon

Leave to cook for 2–3 minutes, or until nicely browned on the bottom, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches

The first pancake might stick, but once the pan has settled at the right temperature, the rest will be fine. Add a touch more oil if they begin to stick again

Serve warm with crème fraîche, berries, honey or whatever takes your fancy