Sift the flour, salt and sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted margarine, drop vinegar into the baking soda and add to the mixture .
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of ghee. Once melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra ghee if desired.
Optional to add blueberries, strawberries or sliced bananas to the batter before cooking.