Sift together the first four dry ingredients in a large bowl and mix well. Whisk in milk, egg, and melted butter until mixture is smooth. 

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The batter should be smooth enough to ladle onto a well-buttered skillet or cast iron pan. If mixture is too heavy, add a splash of milk and stir until you reach the desired consistancy.

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Heat pan or skillet to medium heat and add butter. When butter is sizzling but not separated, add 1/4 - 1/2 cups at a time of batter onto pan, always pouring into the center to get a perfect round. 

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When bubbles begin to appear on the top, turn pancakes with a spatula to finish cooking, about another 2-4 minutes. When pancakes reach a golden brown, remove from heat and stack, adding another batch to the pan.

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Serve with your choice of maple syrup, melted jam, apple compote, nutella, or anything else you like.

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Makes 6-8 pancakes.