Delicious old fashioned pancakes. Batter can be made up to two days ahead. Pancakes can be frozen with wax paper between each pancake and can be reheated in the microwave for 20 seconds, more or less, depending on your microwave.
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, sour cream, egg and melted butter; mix just until moistened. Do not overmix. Batter will be lumpy (no large lumps). Allow batter to rest in the frig overnight.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.