3 large eggs
1 1/2 cups whole milk
1 cup flour
6 tablespoons butter, melted
1 teaspoon granulated sugar
1/2 teaspoon salt
Beat eggs with 1/2 cup milk until thoroughly blended.
Add flour and stir in completely.
Stir in remaining one cup milk, butter, sugar, and salt, blending well.
Cover and refrigerate for at least two hours or overnight.
Remove from refrigerator and whisk just enoguh to recombine before cooking.
Grease a large, flat, skillet or griddle lightly with butter and heat to medium-high heat. When hot, drop in batter by two tablespoonfuls per pancake, spreading batter into rounds. When edges begin to brown, turn over and cook for one to two minutes more or until firm.
Remove from heat and serve.