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1
Preheat oven to 250F.
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2
Whisk eggs, sugar and melted butter in medium bowl until blended.
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3
Add flour alternately with milk in 3 additions, whisking to blend after each addition.
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4
Whisk in baking powder and salt.
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5
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom.
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6
Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round.
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7
Cook pancake until bubbles form on surface and bottom is brown, about 1 minute.
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8
Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.
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9
Transfer to large baking sheet.
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10
Place in oven to keep warm.
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11
Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary.
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12
Serve with syrup.
