Add the sourdough starter to a mixing bowl. Whisk in the egg, followed by 2 tbsp of flour and milk. Check the consistency of the batter, and adjust with more flour or milk as needed.
Heat a tsp of oil in a skillet on medium-high heat. Fill a ladle with batter and pour it into the skillet, immediately tilting the skillet from side to side to ensure that the batter spreads evenly and covers the entire skillet surface.
Cook for about 2 minutes, or until the pancake loosens easily from the skillet. Flip quickly with a spatula (or in the air). Be confident in your flipping skill - if you fidget, you risk the pancake folding in on itself.
Cook the other side of the pancake for about 1 minute or until golden-brown.
Transfer the pancake to a plate and cover with another plate upside down, or with tinfoil, to keep warm.
Follow the same procedure with the rest of the batter.
The quantity of flour and milk you need will depend on how liquid your starter is. Begin with 2 tbsp of each and then adjust until your batter reaches the desired consistency. It should be liquid enough to flow easily in the skillet when you tilt it, so that you can coat the entire surface with an even layer of batter.
You can add salt to your batter, but I find that the sourdough flavor makes salt unnecessary.