Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk for about 20 seconds – you'll see the mixture become pale and evenly distributed, with no lumps of flour visible.

Mix the wet ingredients: In a separate jug or small bowl, whisk together the milk, eggs, melted butter, and vanilla extract until the eggs are fully incorporated and the mixture looks smooth and pale yellow in colour.

Combine wet and dry: Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until no streaks of flour remain – the batter should look thick and slightly lumpy. Do not overmix, or your pancakes will turn tough and rubbery. You'll see small bubbles forming on the surface.

Rest the batter: Leave the batter to sit for 5 minutes. During this time, the baking powder activates, and you'll notice the mixture thickening slightly and small bubbles rising to the top – this resting period is crucial for achieving that cloud-like texture.

Heat the pan: Place a non-stick frying pan or griddle over medium heat. Add a small knob of butter or a drizzle of oil and swirl to coat the surface. The pan is ready when a drop of water flicked onto it sizzles and evaporates immediately – this takes about 1-2 minutes.

Cook the pancakes: Using a ¼ cup measure or ladle, pour the batter onto the hot pan. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges begin to look set and slightly dry. The underside should be golden brown – lift a corner gently to check. Flip and cook for another 1-2 minutes until the second side is also golden brown and the pancake feels springy to the touch.

Keep warm and serve: Transfer cooked pancakes to a plate and cover loosely with a clean tea towel to keep them warm while you cook the remaining batter. Serve immediately with your favourite toppings.