Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube.

Combine flour, baking powder, sugar, and salt in a bowl.

In a separate bowl beat 2 eggs with melted butter until creamy.

Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.).

Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter.

Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded.

After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious.

ENJOY! ;).