Mix Cerelac, flour, sugar, salt in a bowl.

In another bowl, whisk egg, milk, vanilla, nutmeg, melted butter.

Pour wet into dry, gently mix. Don’t overmix.

Rest batter for 10 minutes.

If too thick, add 1–2 tbsp milk.

Heat buttered non-stick pan on medium-low.

Add 2–3 tbsp batter per pancake. Don’t spread.

Cook until bubbles form, edges set. Flip, cook 1–2 min more.

Serve warm with your favorite toppings.