Place a griddle or non-stick pan on the stove over medium heat. Allow it to preheat while you prepare the pancake batter.

In a mixing bowl, whisk together the all-purpose flour, fine granulated white sugar, high-quality baking powder, and sea salt until well combined.

In a separate bowl, beat the large egg and then add the fresh whole milk. Melt the finest unsalted butter and add it to the egg and milk mixture. Mix well.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. It's okay if there are a few lumps; overmixing can result in dense pancakes.

Let the batter rest for a few minutes. This allows the baking powder to activate and helps the pancakes become light and fluffy.

Grease the preheated griddle or pan with a bit of butter or cooking spray. Pour 1/4 cup portions of batter onto the griddle for each pancake, leaving enough space between them.

Cook the pancakes until you see bubbles forming on the surface. This indicates that the underside is cooked.

Once you see those bubbles, carefully flip each pancake with a spatula. Cook the other side until it's golden brown.

Transfer the cooked pancakes to a plate and repeat the process until all the batter is used. Serve the pancakes warm.

Top the pancakes with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.