Whisk the flour, baking powder, sugar and salt together in a large bowl.

In a jug, beat the eggs with the milk and melted butter.

Pour the wet into the dry and stir just until combined, a few lumps are exactly right. Do not beat it smooth. Leave to stand for 5 minutes; it will thicken and begin to bubble.

Heat a non-stick frying pan over a medium heat, add a little butter and wipe out the excess.

Drop in small ladlefuls, spaced well apart. Cook undisturbed for about 2 minutes, until bubbles rise and burst across the surface and the edges look set.

Flip and cook for a further minute, until golden and cooked through.

Keep warm in a low oven while you cook the rest. Serve stacked, with plenty on top.