Let’s bring it together

1. Two bowls first

   In one bowl, whisk the flour, baking powder, sugar and salt together. In another, beat the egg, then whisk in the milk and cooled butter. This little bit of preparation spreads the raising agent through the flour before the batter gets wet. If your butter is still hot, give it another moment to cool. Put a spatula beside the bowls now. We'll use that to bring everything together gently.

2. Stop before perfectly smooth

   Pour the wet mixture into the dry bowl and fold with the spatula, scraping around the bottom. Stop once you can't see pockets of dry flour. A few small lumps are fine; chasing every one can make the pancakes tougher. Let the batter stand for about five minutes while you prepare the pan. It should fall from the spoon in a thick ribbon. If it is too stiff to spread at all, fold in a tablespoon of milk.

3. Your first pancake is a guide

   Warm a non-stick frying pan over medium-low heat, following the pan maker's guidance. Add a thin film of butter or oil, without leaving a puddle. Spoon in roughly three tablespoons of batter for your first pancake. Give it room to spread. This first one helps you find the right heat for your stove. If the underside darkens before the top starts to set, lower the heat for the next one. A little adjustment is normal.

4. Look before you flip

   Watch the surface. Small bubbles will appear, and some will leave little holes. The outer edge should begin to look set rather than shiny and wet. Slide a wide spatula underneath and lift just enough to check the colour. When the underside is golden and the pancake holds together, turn it over with one gentle movement. That often takes a couple of minutes, but let the pancake, rather than the clock, guide you.

5. A gentle finish

   Cook the second side until golden and the middle is cooked through. Please don't press it down with the spatula; we want to keep that soft centre. Cut into your test pancake. If there is wet batter inside, return it to the pan over a lower heat and give it longer. Raw batter isn't for tasting. For the remaining pancakes, keep the portions similar and leave enough space to turn them comfortably.

6. Make the next batch easier

   Between batches, check the pan. If there are burnt butter specks, take it off the heat and carefully wipe them away with a folded paper towel held in tongs. Add a little fresh fat if needed. If the pancakes spread too thinly, pause before adding any more milk. If they brown too quickly, turn the heat down. A small pancake is easier to cook evenly than a very thick, oversized one.