Combine Dry Ingredients: In a large mixing bowl, sift the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Sifting is a step I never skip; it aerates the flour and prevents any lumpy bits, leading to a much lighter pancake.

Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk together the coconut cream, milk, large eggs, and vanilla extract until smooth and well combined.

Gently Combine: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or a spatula to gently fold everything together until just combined. A few small lumps are completely normal! Be careful not to overmix, as this can make the pancakes tough.

Add Melted Butter: Gently stir in the 2 tablespoons of melted butter or coconut oil.

Rest the Batter: Let the batter rest at room temperature for 10 minutes. This allows the gluten to relax and the baking powder to start working, which is key for that super fluffy texture. The batter will thicken slightly.

Heat the Pan: Place a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little coconut oil and swirl to coat the surface. The pan is ready when a drop of water sizzles instantly.

Cook the Pancakes: Ladle about 60ml (a ¼ cup measure works well) of batter per pancake into the hot pan, leaving space between each one. Cook for 2-3 minutes, or until you see bubbles appearing on the surface and the edges look set and golden.

Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. What works best for me is using a thin, flexible fish slice for a clean flip.

Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding more butter to the pan as needed. Serve your delicious coconut pancakes immediately with your favourite toppings.