Columbian Pancakes

Combine flour, salt, and a dash of sugar in a large mixing bowl.

Create a well in the center of the dry ingredients and crack the eggs into it.

Pour the milk gradually into the well while whisking the eggs, slowly incorporating the flour from the sides until a smooth, pourable batter forms.

Heat a lightly oiled griddle or non-stick pan over medium heat until a drop of water sizzles on the surface.

Pour about 1/4 cup of batter onto the griddle for each pancake, spacing them apart to allow room for spreading.

Cook until the edges appear set and small bubbles form on the surface, approximately 2-3 minutes.

Flip each pancake carefully and cook the other side until golden brown, about 1-2 minutes longer.

Transfer the cooked pancakes to a warm plate and repeat with the remaining batter until all is used.

Serve the pancakes warm, optionally accompanied by fresh fruit, cheese, or a light syrup if desired.