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In a large mixing bowl, whisk together 190g plain flour, 25g caster sugar, 2 tsp baking powder and ½ tsp salt until well combined.
In a medium mixing bowl, whisk 1 large egg, 300ml milk, 30g unsalted butter (melted) and 1 tsp vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, leaving a few small lumps.
Heat a non-stick frying pan or griddle over a medium-low heat and lightly grease with butter or oil.
Spoon 1-2 tbsp of batter into the pan for each mini pancake and cook for 1-2 minutes, until bubbles form on the surface and the edges start to set.
Flip the pancakes and cook for a further 1-2 minutes, until golden and cooked through.
Transfer the cooked pancakes to a plate and keep them warm in an oven set to 90°C if you’re making a large batch.
Serve warm with maple syrup, fresh berries or whipped cream.