Mix together the flour, baking powder in a large bowl.
make a well in the centre of the dry ingredients and Beat the eggs in, adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter if desired.
Cover with cling film and rest for 1 hour 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 is required.
Heat the oil in a large non-stick frying pan, over medium/ low heat.
Drop two tablespoons of the batter per pancake into the pan to make pancakes approx. 5 cm across.
Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium/low heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 minutes.
Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
Serve warm with some berry compote, drizzle of maple syrup and some whipped cream!