Crack the egg into a tall container, like a blender jar, and gently beat it with a mixer or a kitchen whisk.

Add the milk and mix again. Then gradually add the dry ingredients: flour, baking soda, sweetener, and a pinch of salt. Continue mixing until the ingredients are combined and you get a smooth but fairly thick batter. Let the batter sit for a moment to thicken.

Heat a non-stick pan over moderate heat. Melt and spread small amounts of butter over the entire surface of the pan to cook several pancakes (1 large spoonful of batter per pancake). Cook the pancakes until they turn a light golden color, about 2-3 minutes per side. Flip them only when the batter has set and bubbles appear on the surface. Transfer the cooked pancakes to a plate.

Eat immediately after preparation.