Sieve the flour +baking powder and stir in the sugar. Add one egg and milk to the jug and whisk the eggs.

Make a well in the flour and whisk in the milk and egg mixture to form a smooth batter. Stir in the butter and vanilla extract. Set aside to rest for 10 minutes.

Smear oil in a heavy non stick skillet put over medium heat until hot.

Pour in the batter to cover the base. Cook for 1 minute then flip and cook the other side for 1 more minutes until cooked through.

Transfer to a warm plate and repeat until you have 8-10 pancakes. Serve with caster sugar and a drizzle of lemon juice.