Put the flour, baking powder, sugar and salt in a bowl. In a separate bowl or jug, pour in the milk and vanilla extract before beating in the eggs briefly.
Using a food processor or hand blender, add the milk mix to the dry ingredients gradually until there are no lumps left (about 4 minutes depending on the blender).
When all combined, gradually add the melted butter allowing each bit to incorporate before adding the next. Transfer the batter to a container, cover and refrigerate until required. It will keep for 3 days in the fridge.
To cook the pancakes, turn down the flame of your preheated Roccbox to its lowest setting and preheat a pan in the oven.
Once hot, add a lug of neutral oil (we use sunflower) and ladle in three good portions of batter, leaving space in between if possible.
Return the pan to Roccbox and cook for around 3-4 minutes or until the pancakes have puffed up and are beginning to turn golden brown.
Remove the pan from Roccbox, add a knob of butter to the pan and flip the pancakes over. Return to Roccbox for a final 2 minutes to allow them to take on that beautiful butter flavour.