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Melt the butter over low-medium heat until it just starts to brown and emit a nutty fragrance.
Whisk the dry ingredients until well combined in a large bowl.
Mix the wet ingredients in a second large bowl.
Slowly add the wet ingredients to the dry ingredients, whisking until well combined with a light hand.
Ladle ½ cup of the batter onto a lightly buttered, medium-hot griddle and thin and spread the batter to a diameter of 6 ½ inches.
Cook for two minutes, then flip the pancake and cook for another two minutes.
Re-butter the griddle before adding each ladleful of batter.