Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 130°C /150°C/300°F/Gas 2

Melt the butter in a microwave or saucepan and set on one side to cool.

Mix the milk and lemon juice or vinegar in a medium size mixing bowl or jug and also set on one side to thicken and become buttermilk.

Add the egg and melted butter to the buttermilk and mix well with a balloon whisk.

Measure the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl and stir to combine.

Pour the buttermilk mixture over the flour mixture and fold in with a spatula until approximately 95% combined. It is important not to over mix – it is OK to have a few lumps.

Add a little oil, about 1 – 2 teaspoons, to your cooking pan ensuring it covers your pan evenly. Heat on a medium heat until hot.

Spoon 2 – 4 tablespoons batter, or use an ice cream scoop or ¼ cup measurement, (depending how large you like them) onto the pan. You should be able to cook 2 – 4 at a time depending on the size of the pancakes and the size of your pan.

Cook for around 2 – 3 minutes on the first side, or until bubbles rise to the surface, and 1 – 2 minutes on the other or until lightly browned and cooked through.

Transfer the cooked pancakes to a dish in a pre-heated oven whilst you cook the remainder of the batter. This ensures that the pancakes keep warm and are thoroughly cooked.

Serve piled onto warmed plates with the toppings of your choice.