Mix together the flour, salt, bicarbonate of soda, and caster sugar in a large mixing bowl.
350 g Self Raising Flour, 1 teaspoon Bicarbonate of Soda, 3 tablespoon Caster Sugar, ¼ teaspoon Salt
Whisk together the cooled melted butter, eggs, buttermilk, milk, and vanilla extract.
300 ml Buttermilk, 300 ml Semi Skimmed Milk, 2 Eggs, 1 teaspoon Vanilla Extract, 80 g Butter
Whisk the wet ingredients into the dry ingredients (be as gentle as possible) and leave the mixture to rest for 10 minutes.
Heat a teaspoon of butter in a pancake pan or frying pan then use a ⅓ cup measuring cup to pour your batter into the pan, so you get evenly sized pancakes (if you don't have cups, half fill a small teacup). You want the pancakes to be about 7-8cm wide (if you have a large pan you should be able to cook 2 or 3 pancakes at a time). Cook on a medium heat until you see bubbles on the surface of the batter. Flip over and cook for another minute. Lightly grease the pancake pan regularly with more butter between batches.
25 g Butter
Serve in stacks with your favourite toppings!