In a large bowl whisk together the All-Purpose Flour, Baking Powder, Granulated Sugar and Kosher Salt until evenly mixed.
In a separate bowl whisk the Egg with the Milk. Gently melt the Unsalted Butter and stir it into the wet ingredients, then let the mixture cool slightly.
Pour the wet mixture into the dry ingredients and fold gently until just combined — a few small lumps are fine; avoid overmixing. Let the batter rest for about 5–10 minutes to relax the gluten and thicken slightly.
Heat a nonstick skillet or griddle over medium heat and add a little Butter to coat the surface so the pancakes brown evenly.
For each pancake, pour a small ladleful of batter onto the hot pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook the other side until golden brown.
Transfer cooked pancakes to a warm oven to keep them hot while you finish the rest, adding more butter to the pan as needed between batches.
Serve the pancakes stacked, drizzled with Maple Syrup and an extra pat of butter if you like. Enjoy immediately while warm.
