In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt until well combined. Set aside.

In a separate bowl, whisk together 1 cup of milk and 3 large eggs until fully combined.

Gradually pour the wet ingredients into the dry mixture, whisking continuously until a smooth batter forms. Gently fold in 2 tablespoons of melted unsalted butter.

Allow the batter to rest for at least 15 minutes. Preheat your oven to 425°F (220°C).

Place 1/2 teaspoon of unsalted butter into each muffin cup of a standard 12-cup muffin tin. Transfer the tin into the preheated oven for 3 to 5 minutes until the butter is melted.

Carefully remove the muffin tin from the oven and quickly pour the batter into each muffin cup, filling them about 2/3 full.

Return the muffin tin to the oven and bake for 15 to 20 minutes until puffed up and golden brown.

Once baked, remove the muffin tin and let the pancakes cool for a few minutes before transferring to a wire rack. Dust with powdered sugar, add fresh fruit or syrup, and serve warm.