Melt the butter, add the milk to the butter and then add the eggs. Mix to combine.
Add the wet mixture to dry ingredients and stir until combined.
Drop a gravy ladle full of batter (about ¼ cup for each pancake) on your hot, lightly greased griddle (350F degrees) and cook until lots of bubbles form.
Then turn the pancake over and cook it a minute or two longer until golden brown.
Serve with butter, maple syrup and jam. Delicious!
Notes
Note: The ingredient list comes from James Beard's recipe, but the method does not.