|Milk||2 Cup (32 tbs)|
|Flour||1 Cup (16 tbs)|
With a rotary beater or a whisk, beat the eggs together with 1/2 cup of milk.
Add the flour and beat to a smooth consistency.
Beat in the remaining milk.
Add the butter, melted, and the salt.
The batter will be thick but smooth.
Lightly grease a large iron skillet.
Drop the batter 1 tablespoon at a time for each pancake.
The pancakes will be about 3 inches round.
Turn them after the edges have browned, and cook them for another minute or 2.