By hand: sift the flour into a bowl and make a well in the middle.

Break in the egg and add a pinch of salt and a splash of the milk.

Whisk the egg, gradually incorporating the flour, to make a smooth cream.

Whisk in the rest of the milk and the melted butter.

With a blender: put all the ingredients in a blender. Whizz until smooth (It should be no thicker than single cream).

Turn on the hob to high and heat up a non-stick frying pan

Brush a hot pan with vegetable oil

Add a ladleful of batter and swilling thinly around pan, tipping the pan so the mixture spreads evenly. It will begin to cook immediately.

When the pancake is browned on the bottom and the very edges are beginning to lift away, give the pan a shake to make sure the pancake is loose. If it is sticking anywhere, use a spatula to loosen it.

When it moves freely, TOSS! (or, if you're less confident, use a spatula to turn it over).

The other side will only need a few seconds to brown.

Slide out of the pan

Add your favourite toppings: sugar and lemon juice is traditional. Honey is great. My daughter Eva loves these with apple sauce! Personally I like a sweet and savoury topping - bacon and maple syrup .... mmmmmmm.