Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl and stir in the porridge oats and sugar.
Melt the butter in a small pan and remove from heat, beat in the egg and the milk and then pour this into the bowl of dry ingredients.
Lightly grease a girdle (griddle or any heavy based frying pan) and place on medium heat.
Drop spoonfuls of the batter on to your pan (this is why Scottish people call pancakes Dropped Scones because the batter is dropped into the pan).
Little bubbles will appear on top when they are ready to flip over.
Cook until nicely golden on both sides.
Serve with honey, syrup, sugar, jam or jelly, whatever you fancy!