- Milk - All-purpose flour - Eggs - Melted butter - Granulated sugar - Salt
Combine all of the ingredients in a blender and process until smooth (or whisk the ingredients together in a medium bowl until smooth).
Griddle Cooking: Brush griddle with melted butter. Pour 1/4 to 1/3 cup batter into a circle and quickly use the bottom of the measuring cup to lightly spread the batter into a large thin circle.
Cook until the bottom is turning golden and the top of the pancake is mostly dry. Use a thin spatula to flip. Cook until the second side is lightly browned.
Skillet Cooking: place a 10-inch nonstick skillet over medium heat. Brush the bottom of the pan with butter. Pour 1/4 to 1/3 cup batter into the pan.