• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

  In a separate bowl, whisk together the egg, milk, and melted butter.

  Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be slightly lumpy—do not overmix.

  Heat a lightly greased griddle or skillet over medium heat.

  Pour batter onto the hot griddle, using about ¼ cup per pancake.

  Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the second side.

  Serve warm with butter and syrup.

Notes

• Overmixing will make pancakes tough; lumps are okay.

  Adjust heat as needed to prevent over-browning.

  Batter can be thickened with a little extra flour or thinned with milk if needed.