Combine Dry Ingredients: In a large mixing bowl, add the gluten-free flour, caster sugar, baking powder, bicarbonate of soda, and salt. Use a whisk to combine them thoroughly, which helps distribute the raising agents evenly.

Mix Wet Ingredients: In a separate jug or bowl, whisk together the buttermilk, the lightly beaten egg, the melted butter, and the vanilla extract until just combined.

Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use the whisk to mix them together until they are just incorporated. Be careful not to over-mix; a few small lumps in the batter are perfectly fine.

Rest the Batter: This is a crucial step! Let the batter stand at room temperature for 5-10 minutes. What works best for me is using this time to get my pan ready and gather my toppings. You'll notice the batter thickens slightly as it rests.

Heat Your Pan: Place a large, non-stick frying pan or griddle over a medium heat. Once it's hot, add a small knob of butter and let it melt and sizzle, swirling it to coat the base of the pan.

Cook the Pancakes: Ladle about 2-3 tablespoons of batter per pancake into the hot pan, leaving some space between each one. Cook for 2-3 minutes on the first side, or until you see small bubbles appearing on the surface and the edges look set.

Flip and Finish: Carefully flip the pancakes using a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.

Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep them warm (you can place them in a low oven) while you cook the remaining batter, adding a little more butter to the pan for each batch. Serve immediately with your favourite toppings.