Place the ingredient in a blender in the order of eggs, sugar, salt and then add the flour and milk alternately. Blend for about 20 seconds until batter is smooth. Finish the batter adding the butter and then blending for few seconds.

Rest the batter on the counter for about 30 minutes or refrigerate it for one hour or so if desired. Batter can be used immediately or refrigerated up to three days for use as needed.

Heat the pan over medium high until it heats up, then reduce the heat to medium before start cooking. Adjust the temperature as needed.

Lightly brush the pan or griddle with oil. Be sure to wife off excess oil otherwise the batter will not spread easily.

Pour a ladleful of batter onto the center of the pan. You can also pour the batter into the pan from your blender jar.

Lift and tilt the pan in a circular motion to spread the batter evenly and thinly.

Return the pan to heat and cook for about 30 seconds or so until the top looks dry and the edges are started to brown.

Flip and cook on second side for 10 seconds or so.

Transfer to a plate, stack and keep them warm. Repeat with remaining batter.