Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon unsalted butter and swirl the pan to coat. Using a 1/4-cup measuring cup, scoop 3 to 4 portions of the batter into the skillet, spacing them evenly apart. Lightly flatten each pancake. Cook until brown and crispy on the bottom, about 4 minutes. Reduce the heat if the pancakes are darkening too quickly. Flip the pancakes, add another 1/2 tablespoon butter, and cook until the second side is brown and crispy, about 4 minutes more.