Mix the flour, baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Add a drop of vanilla extract if desired.
Cover with cling film and rest for 20 minutes or overnight, if possible, in the fridge.
Before using, stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk if required.
Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes of approximately 5 cm across.
Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes with a small cub of butter to baste and add flavour to the pancakes.
Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
Serve with some caramel sauce, whipped cream and a drizzle of maple syrup.
