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Separate the eggs. Combine the yolks with the 60g sugar, milk, then the flour to form a smooth batter. In a clean bowl, whisk the whites to soft peaks and gently fold into the batter.
Melt half the butter in a large non-stick frying pan over medium-low heat. Pour in the batter and cook for 4-5 minutes until golden underneath and beginning to set on top. Divide into quarters and flip (don't worry if it tears).
Tear into rough, bite-sized pieces. Dot over the remaining 20g butter in small cubes and sprinkle with the tablespoon of sugar. Cook for another 1-2 minutes, turning occasionally, until the edges are golden and lightly caramelised.
Dust with icing sugar and serve immediately, warm and fluffy, ideally eaten straight from the pan.