Mix together flour, sugar, and salt in a medium-sized bowl. Put eggs into mixer bowl and beat until light. Add milk to eggs and mix. Pour into the dry ingredients and mix well.
Melt about 2tablespoons clarified butter in a 6- to 7-inch enameled or iron skillet. Add half the batter. Reduce heat to very low, or set skillet on a mat. Lay a sheet of foil over the skillet and cook pancake about 5 minutes. Do not let it burn.
Put a piece of clarified butter on a fork and run it around the inside of the skillet. Run a knife around the sides and then with a pancake turner, turn the pancake over. The top should still be soft, but not runny. Brown and cook the second side for about 3 minutes. Lift out and make the second cake.
Put on a plate, spread with jam, or jelly, or sprinkle with sugar. Cut into wedges to serve.