Mix the flour, baking powder, salt, and sugar in a large basin. Whisk the egg, milk, and melted butter in a another basin. All at once, pour the egg mixture into the middle of the dry ingredients and stir (with a wooden spoon or rubber spatula) just until mixed. Small lumps should be present in the batter. (Be careful not to overmix the batter; tough pancakes will result.)
A frying pan or griddle is ready to use when a few drops of water poured on it splash when heated over medium-high heat. As necessary, alter the temperature. Alternatively, you might use an electric griddle set to 350 degrees F. (180 degrees C). Brush the pan with melted butter or oil using a pastry brush or a piece of paper towel (or spray with a non stick vegetable spray.)
About 1/4 cup (60 ml) of pancake batter should be poured into the heated pan using a small ladle or scoop, with the pancakes being spaced a few inches apart. Turn over pancakes after their bottoms have turned brown and their top surfaces have begun to bubble (2 to 3 minutes). Prepare till almost browned (about 1-2 minutes).Repeat with the remaining batter, coating the pan between batches with melted butter or oil.