Combine flour, baking powder, sugar and salt in a bowl and mix briefly with a whisk to combine.

Add vanilla essence, egg and milk. Whisk until lump free.

Heat butter in non stick pan (25cm/10" diameter) over medium high heat. Use an egg flip to spread the butter all over the pan.

Use a paper towel to wipe the butter of the pan thoroughly.

Pour half the batter in the pan and swirl around to evenly cover the base of the pan.

Cook until lots of bubbles appear on the surface. Lift up the edge and peer underneath - if it is golden, it is ready to flip. About 2 minutes.

Flip the pancake and cook the other side for 1 1/2 to 2 minutes. The other side will not take as long to cook.

Remove from pan and repeat with remaining batter. You will not need to put butter in the pan again.

To serve (optional) - top with slices of strawberries and a sprinkling of icing sugar with golden syrup on the side.