In a large bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl (or jug), whisk together the milk and eggs, then whisk in the melted butter.

Pour the wet ingredients into the dry and stir together until completely combined (I use a fork vigorously, then finish with a silicone spatula to make sure there are no pockets of flour left). The batter may look a little lumpy - that's okay. Leave the batter to stand for a few minutes.

Preheat a pan (or flat based griddle) over a medium-low heat. Add ½ teaspoon of butter and allow to melt, spreading it over the base of the pan.

Add a ladle of batter (or more if your pan is big enough to cook multiple pancakes at a time) and allow to cook until bubbles begin to form on the surface of the pancake. When the bubbles begin to burst, and the edges of each pancake are fully set, flip it and allow to cook for another minute or two on the other side. The pancakes are done when they are risen, firm to the touch, and each side is lightly browned. Using a lower heat and cooking slowly gives better results than using a high heat, and burning the outside before the inside finishes cooking!

Repeat the process for any remaining batter (I usually wipe the pan out and re-butter it, otherwise the butter just keeps browning.) You can keep the pancakes warm in the oven (or just eat them as they are ready!)

Serve with extra butter and syrup, poached fruit, or anything else you like.

Recipe can also be halved to make a pancake breakfast for two!