Directions
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Place a heatproof platter in the oven:
Preheat oven to 200°F, and place a heat-proof platter into oven once it is warm.
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Combine dry ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture.
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Combine wet ingredients and add to dry:
Whisk egg, milk, and 2 tablespoons of the butter in the measuring jug and add to dry ingredients. Whisk from the center, slowly incorporating flour. Rest the batter for 10 minutes.
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Heat skillet and cook pancakes:
Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute.
Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.
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Keep pancakes warm, then serve:
As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
