Put your flour and salt into a large bowl and make a well in the middle.

Add the egg and whisk to make a paste.

Next add in half the milk and bring it into a smooth batter.

Stir in the rest of the milk slowly and then whisk until it’s smooth and bubbly!

Pour the batter into a squeezy bottle (optional).

Brush a frying pan with oil and heat on high until it is piping hot.

Squeeze (or spoon) the batter into circles roughly 1.5 inches wide in the pan.

Let the pancakes cook for roughly 2 minutes.

Using a spatula, carefully flip and cook for a further 2 mins or until golden!

Repeat until you have used up all of the pancake batter.

Let the pancakes cool slightly before spreading with Nutella and stack with a slice of strawberry in between each (maximum 4 mini pancakes per stack).

Secure with a tooth pick.

Lightly dust with icing sugar before serving (optional).