Mix all ingredients together, adding the milk in last, a little at a time. Whisk until you have a smooth batter with no lumps remaining (adding the milk gradually helps prevent lumps).

Heat a round flat griddle pan over medium heat until quite hot. Add butter and once melted, add a ladle of pannekaker batter (about 1/4 cup).

Immediately tilt the pan, moving it around until the batter runs in all directions and evenly coats the pan, forming a complete circle.

Cook until the batter has completely set (you'll see a color change in the top side of the batter as it cooks through).

Once it's fully cooked and the bottom is nicely browned, carefully flip the pannekaker. Cook on the second side for about 30 seconds, until just browned.

Repeat with the rest of the batter, stacking the pancakes as you go so they remain warm and don't dry out.

Serve warm, with toppings of your choice.