Combine the dry ingredients

Sift flour and baking powder into a bowl. Stir in the caster sugar.

Combine the wet ingredients

Melt the butter in a microwave proof bowl for 10 - 15 seconds. Allow it to cool. Then add the milk, eggs and vanilla and whisk until completely combined.

Pour the wet ingredients, the milk mixture, into the dry ingredients.

Using a spatula, mix & fold until just combined. Do not over mix. Don’t worry if there are lumps in the mixture. Allow the mixture to stand for 10 minutes.

Heat the frying pan on a low heat. Melt about 30 grams of butter. Using a silicone pastry brush, brush some of the melted butter over the base of the frying pan and add large spoonfuls of mixture to the frying pan. Use the spoon to spread out the mixture into a round-ish disc.

The pancakes will cook for the most time on this first side, about 2-3 minutes. Allow the pancakes to cook until bubbles form all over the surface. Flip the pancakes and cook on the second side until it is just browned. 

Remove the cooked pancakes from the frying pan and set aside under a cloth or foil to keep warm.

Serve warm with sliced banana, berries, cream and maple syrup. Or sprinkle with icing mixture and serve with a scoop of ice-cream and chocolate sauce.