To make sure the milk and egg are well combined, use a balloon whisk to whisk them together. Do this in a large jug to avoid any spills and for easy pouring.
For fluffy pancakes, the bicarbonate of soda needs to be evenly distributed, so stir until it’s well combined with the flour and sugar. Then make a well in the centre.
Keep your batter smooth and free of lumps by using the whisk in a stirring motion to gradually incorporate the flour mixture into the milk mixture.
To get thick pancakes with a light texture, cover the batter and set aside for 30 mins to rest. During this time, the batter will thicken slightly.
You don’t want the pancakes to stick to the pan, so use a pastry brush to brush the base of the pan with melted butter before cooking each pancake.
The best way to tell if your pancake is ready to turn is to look for small bubbles on the surface. These indicate the batter is starting to cook through.