In a large mixing bowl, add the Bisquick mix and caster sugar. Give it a quick whisk to combine them evenly.

In a separate medium bowl or a large jug, whisk together the whole milk, large eggs, and vanilla extract until they are just combined. Pour in the melted butter and whisk again.

Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a fork, gently mix them together until they are *just* combined. The batter should be lumpy! This is crucial – overmixing will develop gluten and result in tough, flat pancakes.

Set the bowl aside and let the batter rest for 5-10 minutes. You might see a few bubbles forming on the surface, which is a great sign. This resting period is my non-negotiable step for ultra-fluffy pancakes.

Place a large non-stick frying pan or a griddle over a medium heat. Add a small knob of butter and let it melt to coat the surface. The pan is ready when a drop of water sizzles and evaporates on contact.

Pour about 60ml (1/4 cup) of batter per pancake onto the hot pan, leaving space between them. I find that cooking 2-3 at a time works best to avoid overcrowding.

Cook for 2-3 minutes, or until you see bubbles appearing and popping on the surface and the edges look set and golden.

Using a thin spatula, flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter, adding a little more butter to the pan for each batch.

Serve immediately in a tall stack, topped with warm maple syrup and fresh strawberries.