Whisk the plain flour with the egg yolk, milk and butter into a smooth batter taking care not to over mix.

Whisk the egg white in a separate bowl to soft peaks and fold into the batter. Cook straight away, heat a frying pan over a medium heat with a small amount of sunflower oil and carefully add spoons of the mixture taking care not to overcrowd the pan.

Pan fry for about 2 minutes a side. Cook in batches if necessary. If stored between sheets of baking paper in an airtight container they can be made in advance and reheated.