1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon sugar 1 large egg, lightly beaten 1.5 cups buttermilk 2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat heavy-weight non-stick skillet, between medium and medium high. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk. In a separate bowl, whisk together the beaten egg, buttermilk, and 2 tablespoons of the melted butter. Add the wet ingredients to the dry ingredients and very gently fold them together. Do not over mix; the batter should have small to medium lumps.
Heat oven to 200 degrees. Test pan by sprinkling a few drops of water on it. If water bounces and spatters off, it is hot enough. Spread some butter in the pan before each pancake, and immediately after spreading butter, for each pancake, pour about 1/2 cup of batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.
Keep the finished pancakes on a heatproof plate in oven.