Using the mixer, beat the egg and milk in one of the bowls until it is bubbly and airy. Stir in the melted butter.

In the second bowl, whisk together the flour, salt, sugar and baking powder. Make sure all ingredients are evenly mixed.

Quickly and very, very gently add and mix the milk-egg mixture to the dry ingredients. Use the whisk, or better yet, use the silicone bowl scraper: fold the flour into the milk. You do not have to worry about the lumps, they will dissolve when you bake. Leave the batter for 10-15 minutes. It will get thicker.

Heat a pan on the stove and grease with butter.

Pour a ladle of batter on the pan. As opposed to the Dutch pancakes, do not tilt and turn to cover all of the pan: you want to have small pancakes. The closer you are to the pan when pouring the better: if you pour from a height, the bubbles will break, and that would be a shame.

After about 2 minutes, or until the bubbles on the top start popping, use the spatula and turn once – and only once. If the pancake is too brown, lower the heat. The other side will need between 1,5 and 2 minutes.

In order to get the beautiful griddle marks on the pancakes, you'll need some temperature. Any butter left in the pan will inevitably turn brown. Use a paper towel and clean the pan as well as you can without burning your hands. Add a little knob of butter and repeat.

These, you need to serve immediately. Make a stack, and drizzle with syrup for the true, American way of eating.