Sift the flour and sugar into a bowl and make a well in the middle.

Whisk together one egg, one egg yolk and a little milk, then pour into the well.

Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter.

Stir in the remaining milk. Cover and leave to stand for about 15 minutes.

Pour the batter into a plastic squeeze bottle.

Heat a pan over medium heat and brush with a little melted butter.

Squeeze the batter into the pan, creating a freehand lace pattern. Make sure all the lines are connected.

Cook the pancake over a medium-high 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 6 through 9 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)