Combine together the flour, baking soda, sugar and salt into a large bowl (through a sieve). Dig a well in the centre and pour in the milk, slightly cooled melted butter, vanilla extract and eggs.

Use a wire whisk to mix the wet ingredients together first then gently fold everything together. Mix together until smooth. It should mix pretty quickly. You will probably have some lumps in the mixture but this is absolutely fine. Do not use an electric mixer as you'll overmix the mixture. If the mixture is too thick then just gradually add a little milk in until you get a smooth consistency.

Set the mixture aside and heat up a dry, small frying pan on a low heat. Once hot, add a knob of butter to the pan and using some folded greaseproof paper, spread and evenly distribute the melted butter across the pan so it's all covered. Using oil on the pan will cause your pancakes to cook too quickly and go dark/overdone.

Pour a quarter cup of the mixture into the pan or enough mixture to cover the entirety of the pan with a single layer. You don't want to add too much mixture as the pancake will rise. Too much mixture will also cause the bottom of the pancake to cook but the top will still be runny making it difficult to flip over.

Cook until the pancake starts to bubble and you see the edges start to turn a golden colour. Flip the pancake over and continue cooking until both sides are a nice golden colour.

Store each completed pancake on a plate inside an oven at a low temperature to keep them warm. Serve once all pancakes are cooked.