Heat the milk in a saucepan to warm, remove from the heat and mix in the caster sugar and the yeast. Set the pan aside for 5-10 minutes during which time the mixture will become foamy.

Combine the flour and salt in a large mixing bowl and slowly add the yeast mixture, then the egg to the flour and whisk until you have a smooth batter. Cover the bowl with a damp tea towel and allow it to rest for an hour, by which time it should have doubled in size.

Now to make the pancakes. Our preferred method is to pour the batter into a large jug and pour small quantities into a pan, you may prefer to use a tablespoon to spoon out the mixture.

Heat a saucepan over a medium-high heat. Grease the pan with some butter and spoon in a small amount of pancakes at a time. The pancakes should be approximately 4cm in diameter, cook quickly on both sides and remove to a clean towel on a warm plate until you have made all the pancakes and are ready to serve.