Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, and salt. Creating a well in the centre makes it easier to incorporate the wet ingredients without lumps.

Add Wet Ingredients: Crack the three eggs into the well. Add about half of the milk (around 175ml) and the vanilla extract. Begin whisking from the centre outwards, gradually drawing in the flour until you have a smooth, thick paste. This initial thick paste is the secret to a lump-free batter.

Thin the Batter: Gradually whisk in the remaining milk until the batter is smooth and very thin, with the consistency of single cream.

Incorporate the Butter: Gently whisk in the 40g of melted butter until it's fully combined.

Rest the Batter: Let the batter rest at room temperature for at least 5-10 minutes. This allows the gluten in the flour to relax, resulting in more tender pancakes. You can see this process explained in more detail on sites like Serious Eats.

Heat the Pan: Place a 20-23cm non-stick frying pan or crêpe pan over a medium heat. I find that a consistent medium heat is crucial for achieving that even, golden colour. To test if it's ready, a drop of water should sizzle and evaporate instantly.

Cook the Pancakes: Lightly grease the hot pan with a little butter on a piece of kitchen paper. Pour about 60ml (a small ladleful) of batter into the centre of the pan, immediately swirling the pan to spread the batter into a thin, even circle.

Flip and Finish: Cook for about 60-90 seconds, or until the edges are golden and lacy and the surface looks set. Use a thin spatula to carefully flip the pancake over and cook for another 30-45 seconds on the other side.

Serve or Keep Warm: Slide the cooked pancake onto a plate. You can serve them immediately or stack them on a plate in a low oven (around 80°C) to keep warm while you cook the rest of the batch, placing a piece of baking parchment between each one to prevent sticking.

Garnish and Enjoy: Once all the pancakes are cooked, serve them on a warm plate. Roll or fold them, then top generously with the sliced fresh strawberries and a final dusting of icing sugar.