• - 1 1/2 cups All-purpose flour
  

• - 3 1/2 teaspoons Baking powder
  

• - 1 tablespoon White sugar
  

• - 1/4 teaspoon Salt
  

• - 1 1/4 cups Milk
  

• - 3 tablespoons Butter
  

• - melted (or vegetable oil)
  

• - 1 Egg
  

• - Extra butter or oil for greasing the pan
  

Mix Dry Ingredients In a large bowl, sift together the flour, baking powder, sugar, and salt. Make a well (a hole) in the center of the flour mixture. Mix Wet Ingredients In a separate bowl (or a measuring jug), beat the egg, then whisk in the milk and the melted butter. Combine Pour the wet milk mixture into the well of the dry flour mixture. Stir gently until just combined. It is okay if the batter is a little lumpy—do not overmix, or the pancakes will be tough. Heat the Pan Heat a frying pan or griddle over medium-high heat. Grease it lightly with a little butter or oil. You know the pan is ready if you splash a drop of water on it and it sizzles. Cook Pour or scoop about 1/4 cup of batter for each pancake onto the hot pan. Cook for about 2-3 minutes. You are ready to flip when bubbles form on the top surface and the edges look dry. Flip Flip carefully and cook the other side until golden brown (usually another 1-2 minutes). Serve Serve hot immediately with butter and maple syrup, jam, or fruit.