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Whisk together the flour, sugar, baking powder, and salt. Set aside.
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In a large bowl, beat the eggs until light and frothy.
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Add the milk, butter, and flour mixture and beat until smooth.
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Grease a griddle or large frying pan with vegetable oil. Spray the pancake molds with cooking spray and place onto the griddle to pre-heat.
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Transfer the pancake batter to a squeeze bottle. You could also scoop the batter into the molds using a spoon, the squeeze bottle is just a bit easier.
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Squeeze the batter into the pancake molds, filling it about ⅔ of the way up the mold. Let cook until the batter is bubbly and starts to pull away from the molds.
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Remove the molds, flip the pancakes, and cook for another 1-2 minutes.
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Wash the pancake molds, re-spray them with cooking spray, and repeat until all of the pancake batter is used.