Classic Pancakes with Jam

In a large bowl, whisk the eggs with the milk and a pinch of salt. Add the melted butter.

Gradually stir in the flour until a smooth, lump-free batter forms. Let the batter rest for at least 30 minutes (ideally 1 hour) so that the flour can swell.

Grease a coated pan with a little oil or butter and heat over medium heat. Pour in a ladleful of batter and spread evenly by swirling the pan. Bake until golden brown on both sides.