In a large bowl, sift the white flour.

Make a well in the center and add the egg together with a pinch of salt.

Using a wooden spoon, begin to mix while gradually incorporating the milk to prevent lumps from forming, until you obtain a smooth and homogeneous mixture.

Heat a non-stick pan over medium heat and add a walnut-sized piece of butter to lightly grease the bottom.

Gently pour a ladleful of the mixture into the hot pan, spreading it evenly with a rotating motion to cover the entire bottom.

Cook the pancakes for about 2 minutes or until bubbles form on the surface, then carefully flip them and cook the other side for another 2 minutes until golden brown.

Repeat the process with the remaining batter, stacking the pancakes on a serving plate.

Serve the pancakes while still hot with a generous spoonful of jam of your choice.