Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.

To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.

Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute.

Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.

Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.

Once cooked, you can place the pancakes on a tray in a warm oven (around 50'C) to keep warm once you cook them all. They are best eaten fresh from the pan! Top with lashings of maple syrup and bacon, or the desired toppings of your choice.