I use a lightweight medium bowl and whisk the flour, eggs, sugar, softened butter, and salt together.

Once it’s smooth and uniform in texture, I whisk in ½ cup of the milk. Once that is well incorporated I add the last of the milk. I find that this process not only allows me to use less butter than if I melted it, it’s easier to mix and you end up spilling less on the counter. The pancakes come out best if the batter rests for about 30 minutes. This gives you time to start the coffee, slice the fruit, and get the pan nice and hot.

I like the pan to start medium, but I often adjust the temperature up and down while I make these. I use a ⅓ measuring cup as my batter dispenser and I don’t fill it quite full. I use a tiny sliver of butter on the pan every three or four pancakes if the pan requires. The first side should sizzle as you swish it around to fill the pan evenly. Let it cook a minute or two and run the spatula all the way around the edge of the pancake to loosen it. Then slide the spatula underneath the middle of the cake and flip it. It should get a minute or two on the first side and 30-60 seconds on the second.

Marc and I tend to build and eat as we go on a Saturday morning but they stack well on a plate plain and can be assembled to eat at the table like civilized human beings.