2) In a smaller bowl mix together the milk, butter and eggs.
3) Combine the wet and dry mixtures but do not over mix; the batter should be slightly lumpy. Let the batter rest for half an hour before using to make pancakes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.