Combine Dry Ingredients: In a large mixing bowl, add the self-raising flour, baking powder, bicarbonate of soda, salt, and caster sugar. Use a whisk to combine them thoroughly, ensuring the leavening agents are evenly distributed.

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

Gently Fold Together: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until it's *just* combined. The batter should be thick and quite lumpy – this is crucial! Do not be tempted to overmix.

Add Melted Butter: Gently fold in the 45g of melted and slightly cooled butter. Mix only until a few streaks of butter remain.

Rest the Batter: Let the batter rest at room temperature for at least 10 minutes, or up to 20. It will thicken and become airy as the baking powder and bicarb activate. What works best for me is getting my pan and toppings ready during this time.

Heat the Pan: Place a large, non-stick frying pan or a griddle over a medium-low heat. Add a small knob of butter or a little vegetable oil and swirl to coat the surface. The pan is ready when a drop of water sizzles instantly.

Cook the Pancakes: Ladle about 60-80ml (a small ladleful) of batter per pancake into the hot pan, leaving space between them. Cook for 2-3 minutes on the first side, or until you see bubbles appearing on the surface and the edges look dry and set.

Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

Keep Warm: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 80°C) while you cook the remaining batter, adding a little more butter to the pan for each batch.