Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.
Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
Beat well and add remaining milk and the melted butter.
The consistency should be like single cream.
Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan.
When golden brown underneath, turn and cook other side.
Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Pancakes keep well in the refrigerator and can be frozen.