In a medium mixing bowl, combine All-Purpose Flour (2 cup), Caster Sugar (3 tablespoon), Salt (1 teaspoon), and Baking Powder (2 tablespoon).
In a separate bowl combine Egg (2), Butter (1/4 cup), Milk (1 3/4 cup), and Vanilla Extract (1 teaspoon).
Slowly add wet ingredients to the dry mix. Stir slowly until just combined, leaving lumps. Let batter sit 10 minutes.
In a hot non stick skillet or griddle, heat Vegetable Oil (to taste) over medium high. When oil is hot, cook batter in 1/4 cup sized amounts.
Cook approximately 2 minutes until top is bubbly and edges are golden brown. Flip and cook another 1-2 minutes. Repeat until batter is gone.
In a small bowl, combine Honey (1/3 cup), Light Corn Syrup (1/3 cup), Lemon (1/2), Butter (1 tablespoon), and Ground Cinnamon (1/2 teaspoon).
Microwave in 15 second increments, stirring after each. Continue until butter is melted through.
Serve pancakes with syrup and Butter (to taste), enjoy!