Place a mixing bowl on a wet cloth on the work surface (avoids slipping). Sieve the flour, sugar, baking powder and salt and mix thoroughly.
1 ½ cups flour, 1 tbsp caster sugar, 2 tsp baking powder, ¼ tsp salt
Make a sure well in the middle of the dry ingredients and add the egg, vanilla, milk and the melted butter. Again, mix thoroughly until no lumps appear and the mixture is smooth.
Place a lightly oiled pan over a medium high heat.
Use a ladle to transfer about 4 tbsp of batter to the pan per pancake. (I use a ladle as it holds 4 tbsp) Move the pan around until the batter has an even thickness to it and leave until bubbles start to form on the top and the edge start to firm up.
Flip the pancake over and cook until browned on the second side.
When cooked, transfer to a warmed plate and cover with a kitchen towel to keep warm whilst cooking the rest.
Repeat the cooking process until all of the batter is used.
Serve with a topping/filling of your choice.
Notes
I like the subtle hint of vanilla but this and the quantity of it are optional.