In a mixing bowl, tip in your flour, sugar, salt and crack in the egg. Pour in a tiny splash of milk and beat well into a smooth paste. Add your milk a little bit at a time, beating well with each addition until you have a thick, smooth batter.
Heat a frying pan until hot, drizzle in ½ tsp of Mellow Yellow Rapeseed Oil and wipe around the pan using kitchen roll.
Pour in about 2 large tablespoons of batter to form your pancake.
Cook for about 1 minute, or until bubbles start to appear. Flip the pancake over and cook for another minute, or until golden on both sides. Repeat until you have used up all your batter.
Keep the pancakes warm in a very low over whilst you cook the rest and then serve. The choice of toppings are up to you!