Heat the butter in the pan, when it bubbles pour in the pancake batter.
Cover the pan with a lid (important, if you don‘t have a lid, then cover the pan tightly with aluminum foil or with a big sheet pan).
Cook for about 10 minutes over low heat (the heat should be low but not so low that the pancake is barely cooking - it will end up dense and greasy). After this time, the bottom of the pancake should be set and golden, but the top will be still a little runny. (This time can vary depending on your stovetop settings, lift the bottom of the pancake with a silicone spatula to check if the bottom is not burning).
Now you need to flip the pancake over. The easiest way to do this is to divide the batter into 4 parts. Flip over each piece separately using a large flat spatula. (If it doesn‘t look nice and even, don‘t worry, the whole pancake will end up shredded anyway).
Cook on the other side for about 2 minutes. Using a spatula, tear the pancake into bite-sized pieces.
Cook them for a couple more minutes, stirring gently until all the batter is set.
Transfer shredded pancake to a plate. You can sprinkle it with powdered sugar.
Enjoy!