Put the flour in a bowl and make a well in the centre.
Crack the egg in the middle and pour in a quarter of the milk.
Use an electric whisk preferably, to thoroughly combine the mixture though mixing by hand is fine also.
Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk.
Leave to rest for 20 minutes.
Stir again before using.
Heat a small non-stick frying pan with a knob of butter.
When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base to make a thin layer.
Cook until golden brown on the bottom, then turn over and cook until golden on the other side.
Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with your preferred topping.