Instructions

• In a large bowl, beat 3 large eggs until well combined.
• Add 1 cup all-purpose flour and ½ teaspoon salt; whisk until the mixture is thick and there are no large dry pockets of flour.
• Whisk in 2 tablespoons melted butter until incorporated.
• Gradually whisk in 1½ cups milk until the batter is smooth and free of lumps.
• Heat a nonstick skillet or griddle over medium heat and add a little of the additional butter, swirling to coat the surface.
• Pour about ¼ cup batter per pancake into the hot skillet (or pour multiple ¼-cup portions at once on a larger griddle). Cook until the top appears set and edges look dry, about 1–2 minutes—adjust the heat if pancakes brown too quickly.
• Flip each pancake and cook the other side until golden, about 30–60 seconds more.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter to the skillet as needed.
• To serve, roll the pancakes with a fork or plate as desired and top with jam.