2 tablespoons unsalted butter, melted, plus softened butter for serving
Vegetable oil, for the griddle
Preheat the oven to 300°. In a bowl, whisk the flour with the sugar, baking powder and salt. In another bowl, combine the egg with the milk and melted butter. Pour the liquid ingredients into the flour mixture and stir until the flour is just moistened; ignore the lumps.
Heat a large cast-iron skillet. Lightly oil the surface. Pour 1/4 cup of the batter into the skillet for each pancake, spreading it slightly. Cook over moderate to moderately low heat until the edges look dry, about 3 minutes. Turn the pancakes and cook for 1 minute. Transfer the pancakes to a cookie sheet and keep warm in the oven while making the rest. Serve the pancakes with softened butter and Apricot-Honey.