In a bowl, sift flour and bicarbonate of soda, then stir in sugar. Make a well in centre and set aside. In a separate bowl, whisk Pauls Low Fat Milk and egg together and gradually add to the well in the flour mixture, whisking to form a smooth batter. Set aside for 10 minutes. Add melted butter and whisk until combined.

Heat a non-stick frying pan over a medium heat and lightly brush with extra melted butter. Pour ¼ cup batter into the pan to form a 9cm circle. Cook for 2 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for 2 minutes longer or until golden.

Place on a large plate and cover with a tea towel to keep warm. Repeat to cook 5 more pancakes.

Serve with Pauls All Natural Yoghurt Original, berries and honey.