Using a standing electric mixer, mix together the flour, sugar and salt. With the machine on, slowly drizzle in 1 cup warm water. Knead until a smooth dough forms, about 5 minutes. With oiled hands, divide the dough into 8 equal balls and place on an oiled baking sheet. Cover with plastic wrap, and let the dough rest for 20 minutes.
Oil a large, clean, cool work surface. Roll out 1 dough ball into a very thin disk (8- to 9- inch diameter). Brush the dough with butter. Fold the dough into thirds, like a letter (both top third and bottom third over the middle). Then fold into thirds again from the sides, so that you end up with a small square packet (2 1/2 to 3 inches). Brush with butter and set aside. Repeat with the remaining dough balls.
Heat a griddle or large nonstick skillet over medium heat. Meanwhile, working with 1 packet at a time, gently roll out the dough into a 6-inch square. Brush with butter, place on the griddle and fry, turning once, until golden and with some lightly browned spots, about 5 minutes. Transfer to a plate, sprinkle with sugar (or drizzle with honey) and serve. Repeat with the remaining pancakes.