In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt.

In another bowl, combine 1 cup of milk and 1 large egg, whisking until well blended. Gently stir in 2 tablespoons of melted butter.

Pour the wet ingredients into the dry ingredients, stirring until the batter is just mixed and slightly lumpy. Let the batter rest for about 10 minutes.

While the batter rests, preheat your griddle or non-stick skillet over medium heat to about 350°F.

Using a 1/4 cup, pour batter onto the hot griddle. Cook until small bubbles form on the surface, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown.

Serve immediately while warm with butter, syrup, fresh fruits, or whipped cream.