|Flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), divided|
|Butter||1⁄4 Cup (4 tbs), melted|
|Butter||2 Tablespoon (for frying)|
Preheat oven to 250 degrees.
In a large bowl, combine flour, eggs, sugar, 1/2 teaspoon salt and 11/2 cups of milk.
Mix at medium speed with a hand mixer.
Mix in the remaining 1/2 cup of milk and the melted butter.
Preheat a large non-stick skillet over medium-high heat.
Melt a dab of butter in the pan or spray with a non-stick cooking spray.
Pour about 1/4 cup of batter into the skillet.
Working quickly, spread the batter over the bottom by tipping and rotating the pan.
When pancake appears a little dry on the top, turn and cook the other side.
Keep warm in the oven while preparing remaining pancakes.