Empty the pancake premix into a container and gradually add 500 ml of milk, mixing constantly to avoid lumps. Add an egg and mix vigorously until the mixture is homogeneous. Heat a lightly greased frying pan and pour approx. ¼ cup of batter for each pancake. Cook over low heat until bubbles appear and the bottom is golden brown, flip the pancake and brown the other side.

Vegan option: replace the milk and the egg with 500 ml of soy milk and proceed in the same way as with the previous preparation.