Combine the dry ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda and fine sea salt. Make a small well in the centre of the flour mixture – you'll see a pale, sandy mound.

Mix the wet ingredients: In a separate jug or bowl, whisk together the buttermilk, the large egg, the melted butter and the vanilla bean paste until they are fully combined and look like a single, pale, creamy liquid.

Create the batter: Pour the wet mixture into the well of the dry ingredients. Use a spatula or a wooden spoon to stir gently, just until the flour is incorporated. The batter will be slightly lumpy and thick – you should see a few small lumps, and it should look like a thick, shaggy dough that's just come together. Do not overmix, or your pancakes will be tough.

Rest the batter (crucial step): Let the batter rest for 5-10 minutes. During this time, the gluten relaxes and the baking powder activates. You'll notice a few tiny bubbles appearing on the surface – this is a good sign that your pancakes will be wonderfully airy.

Heat the pan: Place a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter and let it melt until it's foamy and smells nutty and fragrant. Swirl the pan to coat the surface evenly.

Cook the pancakes: Ladle about ¼ cup (60ml) of batter onto the hot pan for each pancake, leaving a couple of inches of space between them. Let them cook undisturbed for 2-3 minutes. You'll know it's time to flip when you see the edges start to look set and tiny bubbles appear and pop on the surface of the batter – the top will look slightly matte rather than glossy.

Flip and finish: Using a thin spatula, flip the pancake in one confident motion. The cooked side should be a deep, even golden brown. Cook for another 1-2 minutes on the second side, until the pancake feels puffed and springy to the touch. Transfer to a wire cooling rack or a warm plate while you cook the remaining batter, adding more butter to the pan between batches as needed.