Crack the eggs into a bowl and beat until creamy. Add in the dry ingredients (including baking soda if using self-rising flour). Do not stir mixture at this point!

Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.

Add the butter and milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle or greased frying pan. 

Cook for about two minutes or until the pancake is golden. 

Enjoy

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