Sift flour and salt into a mixing bowl.
Whisk in egg and milk until smooth.
Set aside for one hour.
Gently heat a lightly greased frying pan.
Pour the batter mix into a jug for easier pouring.
Pour about three table spoons worth of batter (or your preferred amount) into the pan and tilt pan to spread evenly.
When edges are golden, lift edges with a knife and flip pancake over to cook other side.
Place pancakes onto a plate and drizzle with hazelnut syrup.