In a bowl, combine cake flour, milk, and egg. Mix until the ingredients are incorporated and you have a smooth batter.
Stir in your nutmeg.
Heat your pan over medium heat, then melt your butter.
Add a tablespoon of your batter to the hot pan, and let the pancake cook for about 2 minutes. Flip it when the uncooked side bubbles, then cook for another 2 minutes. Your pancake is done when the middle feels firm and they are a golden brown color.
Repeat step 4 with the remaining batter.
Serve with maple syrup, strawberries and minced hazelnuts and enjoy :)
Video
Notes
Do not overmix the batter. It's okay if there are some small lumps. Overmixing can result in tough pancakes.
Keep the cooked pancakes in a warm oven while you finish making the rest. This keeps them warm and ready to serve.
Cake flour tends to be finer and lighter than all-purpose flour, so it's a good idea to sift it before using it. Sifting helps break up lumps and aerates the flour, resulting in a smoother, lighter, and fluffier pancake batter.
Cake flour pancakes can be more delicate than those made with all-purpose flour, so enjoy them shortly after cooking to experience their light and fluffy texture at its best.