Preheat oven to 200?C and line a flat oven tray with baking paper. This is just to keep your cooked pancakes warm whilst cooking the rest of the mixture.

In a medium bowl, whisk together salt, sugar, flour and baking powder. Separately whisk egg, butter and milk together. Create a well in the centre and add the liquid mixture to the dry mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large non-stick frying pan over a medium heat. Brush pan with butter or cooking spray.

To make smaller pancakes, place circle the size of a 50 cent piece. For larger sized pancakes try a circle the size of a jar lid.

Cook the pancakes evenly on both sides, flipping them when the edges begin to dry and bubble towards the centre of the pancake. Try flipping with one quick flip for perfect pancakes. If unsure, carefully lift a little edge of the pancake without folding to see if golden brown.

Now to serve warm with the topping of your choice eg. butter, sugar, maypole syrup, banana or whipped cream. Enjoy!