In a medium mixing bowl, combine self-raising flour, milk, a beaten egg, and a pinch of salt. Whisk until just combined to form a smooth batter.

Spray a crepe pan or non-stick skillet with cooking oil and add butter cubes. Heat over medium until the butter foams lightly and is golden.

Pour ¼ cup of batter onto the pan, leaving space between each. Cook for 2-3 minutes until bubbles form and edges turn golden, then flip and cook for another 1-2 minutes.

Remove pancakes from the pan, stack on a warm plate, and serve with maple syrup and butter.