Pancakes

In a large bowl, whisk together the flour, sugar, and salt. Gradually add the milk and eggs, whisking until you have a smooth batter without lumps.

Let the batter rest at room temperature for about 15 minutes. This allows the flour to fully absorb the liquid, resulting in more tender pancakes.

Heat a non-stick pan over medium heat. Add a small knob of butter and let it melt and coat the pan.

Pour about 60-80 ml of batter into the hot pan, tilting to spread it thinly and evenly. Cook for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes until golden on the other side. Repeat with the remaining batter, adding a small amount of butter for each pancake if needed.

Serve the pancakes immediately, stacked or folded, with your preferred sweet or savory toppings.