1. Put a skillet over medium-low heat while making the batter.
  2. Combine the flour, baking powder, salt, and sugar in a bowl and mix well.
  3. In a smaller bowl, beat the eggs with 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter.
  4. Add the egg mixture to the dry ingredients, stirring only enough to moisten the flour and distribute the liquid evenly.
  5. If the batter seems thick, add more milk.
  6. Sprinkle a couple drops of water into the pan; if the drops skid across the surface before evaporating, it's hot enough.
  7. Put a pat of butter in the skillet.
  8. When it stops foaming, ladle small amounts of batter onto the skillet, making any size pancakes.
  9. Cook, undisturbed, until the edges are set and bubbles appear in the center of the pancakes, 2 to 4 minutes.
  10. If the pancakes are cooking too fast or too slowly, adjust the heat.
  11. Carefully slip a spatula under a pancake to peek and see if it's brown on the bottom.
  12. If so, lift it from the pan and turn it over.
  13. Cook the second side until it's lightly browned, another 2 or 3 minutes, and serve right away.