In a separate mixing bowl, combine self-rising flour and sugar. Add milk, egg, and melted butter. Stir until just combined, leaving small lumps to keep pancakes tender.
Allow the batter to rest for 5–10 minutes while you heat the griddle.
Pour the batter onto the griddle in ¼ cup portions keeping the sizes consistent.
Cook until bubbles form on the surface and edges start to set, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
Stack the pancakes and add butter to the top for extra flavor.
