1 1/2 cup flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 egg 1 cup milk (about) 3 tablespoons butter, melted, cooled, plus extra for cooking maple syrup, room temperature, for serving
Heat a griddle or skillet until hot.
Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk.
Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.