Make a well in the centre of the flour and add the egg.
Using a fork, whisk the flour and egg together.
Gradually whisk in the milk until you have a batter. The batter should be thick enough to pour but not too runny.*
Gently heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Pour ½ of the batter for each pancake. Cook on one side until bubbles form on the surface, about 2 minutes. Then flip the pancake and cook on the other side for 1-2 minutes.
Remove the pancake from the frying pan and place on a plate. Place in a warm oven and repeat process and cook the other pancake, then lay it on top of the first pancake. Wipe frying pan with a paper towel.