Sift flour and baking powder into a large bowl. Stir in sugar.
Whisk milk, eggs and butter together.
Add to flour mixture, and use a wooden spoon to mix until well combined.
Cover and stand batter for 15 minutes.
Heat a non-stick frying pan over medium heat, and brush pan with a little extra butter.
Pour 1/3 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle.
Reduce heat to low, and cook for 2 to 3 minutes, or until bubbles start to appear on surface.
Turn and cook for a further 2 minutes, or until cooked through.
Wrap pancake in a clean tea towel to keep warm.
Repeat with remaining batter, greasing pan in between pancakes.
