Combine Ingredients: In a large mixing bowl, add the Bisquick mix and the optional caster sugar. In a separate jug, whisk together the whole milk and the two large eggs until just combined.

Mix the Batter (Gently!): Pour the wet ingredients into the dry ingredients. Using a whisk or a fork, mix everything together until just moistened. The batter should be lumpy – do not be tempted to whisk it until smooth.

Stir in the Butter: Gently stir in the 2 tablespoons of melted butter. Again, mix only until it's just incorporated.

Rest the Batter: This is the crucial step. Let the batter rest at room temperature for 5-10 minutes. You might see a few bubbles start to form on the surface. This rest period allows the gluten to relax and the baking powder in the mix to activate, which is essential for a fluffy result.

Heat Your Pan: Place a large, non-stick frying pan or griddle over a medium heat. Add a small knob of butter or a light slick of neutral oil and let it heat up. What works best for me is to test the heat by flicking a tiny drop of water onto the pan – if it sizzles and evaporates immediately, the pan is ready.

Cook the Pancakes: Using a ladle or a 60ml (1/4 cup) measure, pour the batter onto the hot pan to form pancakes about 10cm in diameter. Leave plenty of space between them.

Watch for Bubbles: Cook for 2-3 minutes on the first side. You'll know it's time to flip when you see bubbles appearing and popping on the surface and the edges look set and slightly dry.

Flip and Finish: Using a thin spatula, confidently flip the pancakes over. Cook for another 1-2 minutes on the second side, until it's beautifully golden brown.

Keep Warm: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan between batches as needed.