2 cups all-purpose flour
2 tsp baking powder
¼ tsp iodized salt
1 Tbsp granulated sugar
2 cups whole milk
2 Tbsp unsalted melted butter (plus more butter for cooking)
1. In a large mixing bowl, sift together the flour, baking powder, sugar, and iodized salt.
2. Prepare the melted butter. If your butter is solid, slice a piece that is about an inch thick and microwave until the butter is melted. Measure 2 Tbsp and put in a separate bowl, add more if you're short of 2Tbsp.
3. In a separate mixing bowl, beat the eggs and add the melted butter until they are well incorporated.
4. Measure 2 cups of whole milk. You will usually use less than 2 cups, but it's better to have a extra. You can always return the extra milk back in the carton.
5. Stir in the milk slowly while mixing the mixture together. Add in only half of the milk, so that would be 1 cup.
6. Mix the wet and dry ingredients together. Remember to mix them slowly, and do not over beat!
7. If you find your mixture a little bit thick, stir in more whole milk a little at a time.
8. In a really really hot pan, add a little butter just so your pancakes won't stick. Make sure your pan is really hot!
9. Use a ladle to measure how much mixture you will cook. It makes it easier to scoop and make even sized pancakes.
10. When a lot of bubbles start to appear on top, then it's time to flip your pancake!
11. Your pancakes should be golden brown. Check once in a while if the bottom of your pancake is the same color. Repeat until you have enough pancakes you want to serve. I wouldn't keep the pancake batter for more than 2 days.