In a bowl, combine the flour, sugar, salt, and baking powder; whisk to blend.

In another bowl, whisk together the milk, melted butter, and eggs; add to the dry ingredients, stirring just until moistened. Do not over-mix the batter.

Rub a large skillet or griddle with oil or shortening; heat over medium heat. Spoon about 3 tablespoons of batter onto the skillet for each pancake. Cook until you see that there are bubbles bursting around the edges of the pancakes, about 1 1/2 to 2 minutes. Flip carefully to cook the other side for about 1 1/2 to 2 minutes longer, or until browned.

While cooking the remaining pancakes, stack pancakes on a heated platter or baking pan. Cover loosely with foil and keep warm in a warming drawer or a preheated 200 F oven. Serve the pancakes hot with butter and syrup.