Put the flour on parchment paper and set aside.

In a large bowl, whisk together the egg, egg yolk, vanilla extract and half the milk. Whisk until well combined.

Hold the sifter over the bowl with the milk mixture.

Pour the flour into the sifter.

Sift the flour into the milk mixture.

While sifting the flour into the milk mixture, whisk the milk mixture constantly.

Once all the flour is sifted, add the remaining milk and stir well.

Make sure there are no lumps in the batter.

Cover and leave to stand for about 15 minutes.

Once the batter has rested, add the sugar and briefly mix.

Pour the batter into 2 plastic squeeze bottles.

Brush a pan with melted butter and preheat on low.

Now to create your lace pancakes, squeeze the batter into the pan, creating a freehand pattern. Make sure all the lines are connected.

Work quickly to make sure the whole pancake cooks at the same time

Cook the pancake over a low heat for 45-60 seconds until small bubbles appear on the surface and the underside is lightly browned. Gently flip the pancake.

Cook the other side for about 30 seconds or until golden. Place the pancake on a plate.

Repeat steps 12 through 15 until the batter is done.

Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to separate them with parchment paper)