1. In a large bowl, whisk together all-purpose flour, baking powder, kosher salt & cane sugar.
2. Add milk, unsalted butter & egg. Mix together until combined (careful, don’t over-mix)
3. Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
4. Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
5. Working in batches, scoop ½-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is a nice dark (not burnt) golden brown, 2½–3 minutes.
6. Flip and continue to cook until dark (not burnt) golden brown on the other side, about 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter.
7. Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.

Topping Suggestions

1. Fruit
2. whipped cream
3. maple syrup
4. sprinkles
5. jam