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

Whisk the milk, eggs and oil or butter together in another bowl or jug, then pour into the dry ingredients.

Mix until just combined, then put into the fridge to rest for 15-30 minutes.

Grease a pan or flat griddle with a little oil and heat on medium-high.

Pour spoonfuls of batter into the pan, leaving enough room for flipping. When the sides of the pancakes look cooked and bubbles are popping on top, flip them over and cook until golden brown (less than a minute).

Remove to a plate and repeat until all the batter is used up. You may need to grease the pan again after the first couple of batches. Serve with your choice of toppings.