Combine Dry Ingredients: In a large mixing bowl, sift together the 250g plain flour, 50g caster sugar, 2 tsp baking powder, 1 tsp bicarbonate of soda, and ½ tsp salt. Sifting is an extra step, but it helps make the final pancakes even lighter.

Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk together the 300ml buttermilk, 2 lightly beaten eggs, and 1 tsp vanilla extract until just combined.

Melt the Butter: Gently melt the 50g of unsalted butter in a small saucepan over a low heat or in the microwave in short bursts. Set it aside to cool slightly for a minute or two.

Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or a spatula to gently fold them together until they are *just* combined. The batter should still be lumpy; this is crucial for fluffy pancakes.

Add Melted Butter: Gently stir in the slightly cooled melted butter. Again, mix only until it's just incorporated. Overmixing develops gluten, which will make your pancakes tough.

Rest the Batter: Cover the bowl and let the batter rest at room temperature for at least 15 minutes. You'll notice it becomes thicker and a bit bubbly. This step is non-negotiable for maximum fluffiness!

Heat the Pan: Place a large, non-stick frying pan or a 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 wipe the pan with a piece of kitchen paper to leave just a thin film of fat.

Cook the Pancakes: For each pancake, pour about 60-80ml (a small ladleful) of batter onto the hot pan. Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set.

Flip and Finish: Once bubbles appear, flip the pancake carefully with a thin spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

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