Combine flour, sugar, baking powder and salt.
Separate the egg whites and yolks. Mix the whites vigourously until they're nice and bubbly--this skip can be stepped if you're in a hurry, but makes the pancakes light and fluffy. Mix in the yolks, butter, and milk. Combine with the dry ingrediants and mix until fairly smooth--a few lumps are okay, and you're best off not overmixing.
Heat a griddle or frying pan to medium-hot, and grease it with butter (or Pam/oil/whatever). Spoon batter onto pan, and flip each pancake after the top surface becomes bubbly. Leave for approximately the same amount of time on the second side, remove, and serve with real maple syrup.