In a bowl combine flour, baking powder and sugar. Add eggs and mix with a spoon (you should get a mealy, crumbly texture). Add melted butter and stir mixture into a smooth, compact paste.
Gradually pour the milk over mixture and stir until milk is completely absorbed. Repeat this step until you get a thick slurry (semiliquid mixture), then mix with a whisk. Finally, add orange extract and mix again. Cover and chill for 1 hour.
Heat a frying pan over high heat; when hot add a large spoonful of batter to the centre of the pan (be careful not to make too big as it will get bigger with heat). Cook 4 minutes until bubbles begin to appear on the surface of the pancake and flip over. The 'face' of the pancake should be golden brown.
Cook the other side for about 3 minutes, until face-down surface is lightly browned. Then remove the pancake from the pan and repeat these two steps until all of the batter is used up.