I got this recipe from Robin years ago on usenet. I’ve made some tweaks.
This recipe is for a double batch which is all I ever make these days. They freeze beautifully and reheat quickly in the toaster oven.
4 eggs
5 oz (10 tbs) unsalted butter (I only regularly have salted on hand and will use less salt)
2 c milk
13 oz (approx 2.5c) flour (I’ve used up to half whole wheat pastry flour without thinking it tastes off)
2 tbs sugar
2 tbs + 2 tsp (1.5 oz) baking powder (aluminum-free; note: I used to hate homemade pancakes and finally got some Rumford and it makes all the difference in the world, imo)
1.5 tsp salt
Canola oil
Combine the milk & butter, heat in the microwave to melt the butter.
Whisk together dry ingredients.
Beat eggs in a separate bowl, slowly (as not to cook the egg) add the milk & butter mixture.
Stir the wet ingredients into the dry, DO NOT OVER MIX.
Lightly oil a griddle and cook until each side is golden brown. I like dishers for portioning out the batter. #24 or #16 for regular pancakes, #70 for silver dollars.
I use oil rather than butter so the pancakes will have crispy edges. (I don’t so they won’t. :))