In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

In another medium bowl, whisk the buttermilk, egg, melted butter, and vanilla .

Combine the wet and dry ingredients until just a few lumps remain. Let the batter rest in the fridge for 20 minutes.

Heat a skillet over medium-low heat and once hot, brush the surface with some butter.

Pour a ¼ cup (2oz/57g) of batter onto the skillet.

Cook for 2-3 minutes on this side. Once bubbles begin to form on the surface, carefully flip and cook the other side for 1 minute, until golden brown and cooked through.

Transfer to a plate and place a clean tea towel over the pancake to keep warm while you cook the remaining batter.

Serve with more butter, warm maple syrup, and fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost on a warmed skillet or in the microwave.