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Melt the butter in a microwave, then mix in the sugar to cool it down.
Stir in the egg until smooth, then the vanilla and enough milk to get you 1 ½ cups total liquid.
In a separate bowl, add the starch, salt, baking soda, baking powder and 1 cup of the flour
Add the wet ingredients to the dry ingredients and mix until the batter is almost but not entirely smooth. Slowly add up to another ½ cup of flour to achieve the desired consistency (see video)
Rest the batter for at least 15 minutes before you cook.
Heat a nonstick pan on medium low heat until butter browns but not very rapidly.
Smear the pan with butter, then use a paper towel to smear a little batter all over the pan to create a thin film — wipe off until almost clean.
Cook the pancakes until you see bubbles and the bottom has solidified and browned, then flip and finish the other side.