1. Whisk the Dry: In a large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Combine the Wet: In a separate medium bowl, whisk the buttermilk and egg until just combined. Gently pour in the three tablespoons of melted butter.

3. Mix the Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold the ingredients together until just combined. The batter should be lumpy. Do not overmix.

4. Heat the Surface: Heat a griddle or a large non-stick skillet over medium-low to medium heat until a drop of water sizzles and evaporates immediately. Lightly butter the surface.

5. Pour and Cook: Pour one-quarter cup of batter per pancake onto the hot griddle, spacing them a few inches apart. Cook until bubbles begin to break and pop on the surface and the edges look set and slightly dull, approximately two to three minutes.

6. Flip: Slide a thin spatula underneath and flip quickly.

7. Finish Cooking: Cook the second side for another one to two minutes until deep golden-brown.

8. Serve: Transfer the finished pancakes to a plate and serve immediately, or keep warm in a two hundred Fahrenheit oven while cooking the remaining batter.