In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 4 Tbsps for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the pancake for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.