In a large bowl, whisk together the flour, sugar, baking powder, and salt. The mixture should be well combined and have a smooth texture.

In a separate bowl, whisk together the milk, egg, and melted butter. The mixture should be smooth and creamy, with a slight sheen to it.

Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy, with a few streaks of flour visible.

Heat a non-stick pan or griddle over medium heat. The pan should be hot, but not smoking, with a gentle sizzle when you add a small amount of water.

Drop the batter by 1/4 cupfuls onto the pan. The batter should spread slightly, forming a circular shape with a smooth surface.

Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. The pancakes should be golden brown, with a sweet aroma that fills the kitchen.

Flip the pancakes and cook for a further 1-2 minutes, until they are golden brown and cooked through. The pancakes should be fluffy and light, with a delicate texture that's not too dense or heavy.