Sift the flour, baking powder, salt, and granulated sugar into a large bowl. In a separate bowl, lightly whisk the milk and egg, then stir in the melted butter.

Pour the milk mixture into the flour mixture and beat with a fork until the batter is mostly smooth. Any small lumps will disappear with a little mixing. Let the batter rest for a few minutes.

Heat a skillet over medium heat and add a small knob of butter. Once melted, add a ladleful of batter, or two if the skillet is large enough to cook two pancakes at once. The batter will look very thick; this is normal.

Cook for about 3 minutes, until bubbles start to form on the surface and the edges begin to set. Flip the pancake and cook for another two minutes, until both sides are golden and the pancake has risen to about 1 cm thick. If the pancake is too dark, reduce the heat slightly for the next batch.

Repeat until all the batter has been used. You can keep the pancakes warm in a low oven, but they are best served straight from the skillet.

Serve with plenty of maple syrup.