In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the middle and pour the milk, egg, and butter. Mix with a whisk or fork until smooth.

Transfer the batter inside a piping bag, a zip lock bag, or a batter dispenser. If using a zip bag, cut a little bit of the tip from one of the corners.

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil. Spray and butter tend to burn.

Immediately, pour approximately 1 tablespoon cup of pancake batter on the greased pan. Cook the pancakes for about 90 seconds, until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter. Keep them warm on a baking sheet in the oven at the lowest heat setting, or 200F.

Serve the warm pancakes in a bowl, topped with fresh fruit, some milk, and your favorite toppings.

Refrigerate unused batter for up to 2 days. Leftover pancakes for up to 3 days. Or, freeze for up to 3 months. Reheat for 30 seconds in the microwave or in a pan over low heat.