Place your flour, baking powder, brown sugar and salt into a large mixing bowl. Mix this together thoroughly, using a whist. Leave a well in the center for your wet ingredients.

Place your milk, eggs and vanilla into the well in the center of your bowl.

Mix well. Begin by using a whisk and whisking the liquids at the center of your bow. Slowly increase your whisking radius until all of your dry ingredients are combined and the batter is smooth.

Pour over the melted butter and give a quick whisk through.

Cover your batter with a layer of cling film and leave it to rest in the fridge for at least 30 minutes.

When ready to make your Pikelets, heat an electric frying pan (or large frying pan) to a medium heat. Lightly butter the pan and then spoon heaped tablespoons of the mixture onto the hot surface. Make sure you leave a little bit of space between each pikelet as they will spread slightly. Flip your pancakes when you see the bubbles popping on the surface. Remove your pikelets from the pan when they are cooked through and golden on both sides.

Repeat this process. Buttering your pan and cooking your pikelets, until you have used up all of your batter.

Serve immediately with butter, jam and whipped cream.