Sift the flour,baking powder,salt and sugar into a medium mixing bowl and stir to combine.

Whisk the milk with the egg in a jug with a balloon whisk or fork,then pour it over the dry ingredients in the bowl.Add the melted butter and use a balloon whisk to mix to a smooth pancake batter,the consistency of double cream.

Preheat the oven to 160 C (140 fan)

Melt 1 tablespoon of the butter in large,heavy based frying pan over a medium heat.spoon 2 tablespoons of batter per pancake into the pan.Repeat to cook three pancakes into the pan.Repeat to cook three pancakes at a time and fry for 2-3 minutes until bubbles appear on the surface and the underside is light golden.using a spatula flip the pancakes over and cook for another 2 minutes.until light golden.lift into a roasting tray and keep warm in the oven.

Wipe the pan clean if the butter gets too brown.add more butter and repeat until you make 12 pancakes

Serve the pancakes in your preferred serving size