These pancakes, from Bon Appetit magazine, are reminiscent of the ones served at my son's favorite place for pancakes (other than home), New York City's Canadian Pancake House.  There the pancakes fill an entire plate and require two spatulas for turning.

Ingredients:

3 large eggs
1/2 cup sugar
6 tablespoons melted butter
1 and 1/2 cups flour
1 cup milk
1 tablespoon baking powder
1/4 teaspoon salt

Directions:

Whisk eggs, sugar, and butter until blended.  Add flour alternately with milk in 3 additions, whisking to blend after each addition.  Whisk in baking powder and salt.  Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom.  Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch diameter round.  Cook pancake until bubbles form on surface and bottom is brown, about 1 minute.  Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.  Makes 5 pancakes.  Pancakes may be kept warm on baking sheet in 250 degree oven.

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