Sift flour before measuring. Into a medium sized bowl, resift flour with the salt, sugar and baking powder.
In a small bowl, add egg and beat. Add butter and milk to egg mixture and combine thoroughly.
Form the flour mixture into a well. Pour milk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency.
Let the pancake batter sit for a few minutes or more. I've made these ahead of running an errand and have placed the batter into the refrigerator. I find that if it sits a bit, it develops a better rise.
Pour the pancake batter onto a medium/hot skillet that has been buttered. Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over. Cook on other side until golden and cooked through.
Serve with maple syrup or other syrup of your choice.
NOTE: the amount of milk used depends on the humidity in the air. More humidity - less milk. Dry environment - more milk. The amount of liquid used makes a difference if you sift or not sift the flour. Not sifting results in more flour than indicated.