• In a large bowl sift in the flour, baking powder and bi-carb soda then add in the sugar, salt and whisk to combine.
  
• Pour in the melted butter, egg, milk, lemon zest, juice and vanilla into the flour mixture and whisk to combine. The batter should be a little lumpy and thick in consistency but can be poured out into a pan. Test the mixture by lifting up the whisk, if the batter is too thick and doesn't run off the whisk it's too thick. Thin it out by adding a tablespoon of milk at a time and continue to whisk until the right consistency is reached.
  
• Heat up a large nonstick frypan on low heat, the pancakes must be cooked slowly on low heat so it doesn't burn on the surface leaving the middle uncooked. Once the pan is heated add in a teaspoon of butter, when it melts use a paper towel to wipe the butter over the entire surface of the frypan.
  
• Test the heat by cooking a small amount of batter first once you are happy with the results pour half of the batter into the pan. It should slowly spread out into a large circle but you can help this process by slowly swirling the frypan. Once bubbles appear all over the surface and the edges look cooked carefully flip the pancake over using a large flat spatula. Each side of the pancake takes up to 5 to 7 minutes to cook. Repeat this process with the remaining batter.
  

For the optional lemon syrup and toppings

• In a small saucepan on medium heat add in water, sugar, salt, vanilla, lemon juice and zest. Bring the mixture to a boil then lower heat and let it simmer for a minute. Whilst the syrup is still hot spoon it all over the surface of the pancakes. Top the pancakes with ice cream, fairy floss, berries, flowers and pistachios.