Method

• In a large bowl, sift together the self-raising flour, baking powder, salt, and caster sugar.

• In a separate bowl or jug, lightly whisk together the milk (or buttermilk) and egg. Add the melted butter and whisk until well combined.

• Pour the milk mixture into the flour mixture and, using a fork, stir until you have a smooth batter. Don't worry if there are a few lumps, they will disappear with a little mixing. Let the batter rest for a few minutes.

• Heat a non-stick frying pan over medium heat and add a knob of butter. Once melted, ladle a spoonful of batter into the pan (or two if the pan is big enough to cook two pancakes at once). The batter will seem thick, but that's how it should be.

• Cook the pancake for about 3 minutes, or until the top begins to bubble and the edges start to set. Flip the pancake over and cook for another two minutes, or until both sides are golden brown and the pancake has risen to about 1cm/1/2in thick. If the pancake is too dark, reduce the heat slightly for the next round.

• Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

• Serve the pancakes with a generous drizzle of real maple syrup and extra butter if desired.