Classic Pancakes with Jam

In a bowl, whisk the eggs with the milk. Add the melted butter and a pinch of salt. Gradually stir in the flour until a smooth, lump-free batter forms. Let the batter rest for at least 30 minutes (ideally one hour).

Grease a non-stick pan with a little oil or butter and heat over medium heat. Pour a ladleful of batter into the pan and spread evenly by tilting. Fry the pancakes until golden brown on both sides.

Place the finished pancakes on a plate, spread generously with jam, roll up tightly, and dust with powdered sugar. Serve warm.