Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, stirring with a fork until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add ⅓ cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
Serve the pancakes warm with berries and sugar.
© 2003 All rights reserved. Published by Workman Publishing.