Step 1

Place flour, baking powder, sugar and salt in a bowl, whisk to combine.

Step 2

Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.

Step 3

Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).

Step 4

Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).

Step 5

Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).

Step 6

When bubbles rise to the surface (see video), flip and cook the other side until golden.

Step 7

Remove and keep warm in a low oven.

Step 8

Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.

Step 9

Serve with toppings of choice!