Instructions: In large mixing bowl, combine flour, eggs, sugar, salt and 1 1/2 cups of milk. Mix at medium speed until just blended. Add remaining 1/2 cup of milk and the 1/4 cup butter. Cover and chill several hours or overnight.

Batter should be fairly thin. If, necessary add more milk.

Preheat skillet; and add small dab butter to melt. Spread to cover pan bottom. If using nonstick skillet, spray lightly with nonstick spray, if desired. Pour about 1/4 cup of batter in pan and spread batter by tipping pan. Work quickly. When pancake appears a little dry on top flip and cook remaining side. Roll up and keep warm while preparing remaining pancakes. Serve with butter and syrup.

Makes 12 large pancakes.

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