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Whisk the milk, eggs, and melted butter together in a beaker.
Whisk the dry ingredients together in a bowl. Make a well in the centre. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan.
Once the butter begins to foam ladle in the pancake batter using ¼ cup measure for each pancake. Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)
Serve with butter to melt over top and pure maple syrup.