This is a very thick batter and gets thicker as it sits. The baking powder is doing its magic. You can actually scoop these out. If it is too thick for you, simply add a little milk and thin to your liking. If you like the height you see in the picture, then leave as is and cook low and slow.
Using ½ cup scoop yields about 6 (5”) pancakes Using ⅓ cup scoop yields about 10 (4”) pancakes Using ¼ cup scoop yields about 12 (3”) pancakes Recipe can easily be doubled and pancakes freeze and reheat well to enjoy anytime.
Preheat oven to 200 degrees. Have a baking sheet on hand to keep cooked pancakes warm in the oven.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Heat milk in the microwave for 15 - 30 seconds until just warm to touch. Alternatively, heat on top of stove in a small pan just until warm to touch. This prevents melted butter from lumping up when milk is added.
Add the butter and milk/egg mixture into the flour mixture and whisk until incorporated. Batter will be thick with a few small lumps, but that's ok. At this point you can let it sit for 10 minutes which is a good time to get your pans ready or to heat up the griddle.
In a cast iron skillet or griddle over medium-low heat, add 1 - 2 tablespoons of oil or enough to just coat bottom of skillet. When oil is shimmering, ladle or scoop about ⅓ cup batter for each pancake. You should be able to fit 2 or 3 depending on the size of your skillet. You can fit more on the griddle.
Cook over medium-low heat until bubbles form on top of the pancake and start to pop - a few minutes depending on your heat. It's better to cook them low and slow to ensure they rise and cook through. Flip and cook other side until golden about 1 - 2 minutes. Transfer onto a baking sheet and keep warm in oven. Continue cooking pancakes with remaining batter adding more oil for skillet or griddle when needed.
Notes
Serve with:Warm, pure maple syrupBerries and whipped creamSour cream and sweetened sliced strawberries