Melt the butter halfway in a small pan over medium heat, remove from the heat and stir. This way the butter cools fast. Set aside.
Place the flour, sugar, cinnamon,salt and baking powder in a large bowl and mix with a whisk.
Make a well in the middle of the flour mixture, add the cooled melted butter and the egg. Stir egg and butter with a whisk.
Slowly add 1 cup minus 1 tablespoon milk while mixing with a whisk. Once mixed, there should be no visible flour but lumps are fine. Don't overmix. The batter will be thick but it should be pourable from a spoon. If it is not pourable you can gradually add the extra 1 tablespoon milk as needed.
Heat a nonstick pan over medium heat. It takes a couple of minutes which allows the batter rest alittle bit. You'll understand if it is heated enough when the butter sizzles as it touches the pan. Once heated, spread the butter(I use my silicone pastry brush.).
Pour ¼ cup of the batter into the pan. It will be ready to flip when bubbles appear on the surface and the edges are dry, not wet. When you try to flip, the spatula shouldn't get wet with batter as it touches the edge. If it does, it means it is early to flip. After you flip the pancake let the other side cook until golden brown. In total it takes around 2 and ½ minutes to cook each pancake. If you don't butter the pan after your first pancake, the other pancakes will have a golden brown look without a pattern. If you want the pancakes to have a mottled pattern butter the pan after each pancake.
Serve warm with a slice of butter(optional) and syrup/honey/jam.