The key to fabulous pancakes is NOT to over mix the batter!!!!

Put flour, baking powder, salt, and sugar in a large mixing bowl. Whisk to incorporate.

In another bowl whisk the egg and then add 2 TBS butter and milk. Mix well.

Add the egg mixture into the flour mixture and mix until JUST INCORPORATED. If there are lumps, don't worry! It's okay!

At this point the pancake batter can be covered and put in the refrigerator overnight and cooked the next morning.

Heat a TBS of butter in a cast iron skillet until hot. The skillet must be hot or the pancakes will stick. Add a scoop of pancake batter. It will spread out and be thin. When little "bubble" start to appear on the top of the pancake, turn it and cook the other side until golden.

I preheat my oven to warm or 170° and put the pancakes on a rimmed baking sheet to keep them warm until they are served.

Serve pancakes with butter, maple syrup, honey, fresh fruit, jam, link sausage or bacon! Serve them stacked up high or roll them up too!