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laurieclark
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Blend the eggs and milk until doubled in size, about 30 seconds. Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until combined.
Preheat a nonstick or well seasoned cast iron pan over medium heat. Pour about ¼ cup of pancake batter into the pan with one hand, and immediately tilt the pan with the other hand to spread the batter even wider. This will give you a signature thin lacy edge on your pancake.
Let it sit for about 1 minute or until the pancake is golden brown; use a spatula to pull the edges up and flip the pancake. Cook for another 15-30 seconds on the back side. You can cook to your desired level of doneness; I prefer golden brown on the front side and pale on the back side.
Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt!