Whisk dry - Whisk the flour, baking powder, salt and sugar in a bowl.

Add wet - Make a well in the centre. Add the egg, milk and vanilla, then whisk until it's almost lump free. The batter should be the consistency like thick honey - looser than tomato sauce, thicker than maple syrup. (Note 2)

Melt 1 tsp butter in a non-stick pan over medium high heat (or medium, for strong stoves). Then most of the butter off with a paper towel so there are no visible drops of bubbles of butter (Note 3).

Drop ~2 tbsp batter into the pan and coax into 7.5cm/3" rounds. An ice cream scoop with lever will be your friend here. I cook 4 at a time.

Cook until bubbles appear on the surface and once 4 or more of these bubbles pop (1 1/2 minutes), this means they are ready to flip. Flip with confidence! Then cook the other side for 1 minute or until golden.

Keep cooking - Remove onto a plate. Cook the next batch (no need to add extra butter until 3rd batch).

Serve warm with jam and cream, or butter!