Don’t be put off by the appearance of this pancake recipe, it’s deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty.
Sift the flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well.
Whisk gently, gradually whisking in half of the remaining milk and drawing in the rest of the flour a little at a time, to make a smooth batter.
Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle.
Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and pour the batter into the pan, creating a freehand lace pattern.
Cook the pancake over a medium–high heat for 45–60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice.
Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.
Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and re-heat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to separate them with greaseproof paper.)