Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well.
Heat one teaspoon of the oil in a medium frying pan over a medium-high heat.
Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan.
Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface.
Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture.
Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup.
Use a half cup measure for this recipe, or a clean, individual yoghurt pot.