Sift the flour and salt into a bowl. I sift mine directly onto the bowl on scales to save on washing up.

Pour the milk into a hand blender beaker. Beat in the egg. Melt the butter in a small saucepan, pour this into the milk and egg mixture and stir quickly to stop butter solidifying in the cold milk.  Scrape in your flour and salt and beat in with a fork.

Make the batter smoother by giving it a quick whisk with the hand blender. Decant the mixture into a plastic jug for ease of pouring onto your frying pan.

Melt a small knob of butter onto a non-stick frying pan over a moderate to high heat. Use a silicon brush to wipe the butter all over the surface of the pan.  When the pan is hot and covered in the melted butter, pour over some batter, around the same amount equivalent to the diameter of a grapefruit. Quickly swirl the batter towards the edge of the pan to make your pancake wider and thinner.

Allow to cook for 30-45 seconds.  Ease a silicon spatula under the edge of the pancake and gradually as the pancake cooks, ease the spatula all the way underneath to check it is loose enough to turn over.

It should take 60-90 seconds before you can flip the pancake over. Toss if you wish but I find I can flip it easily with the spatula if it isn’t too thin.  Allow to cook on the other side for around 60 seconds. You can peep underneath to see how brown it is, aim for a speckled effect akin to leopard’s spots.

Crepe style pancakes are best served immediately although you can keep them in the fridge for 2-3 days and reheat in the microwave.