Kyrgyz Pancakes

Combine flour and salt in a large mixing bowl.

Create a well in the center of the flour mixture and crack the 3 eggs into it.

Pour the milk gradually into the well while whisking the eggs and flour together until a smooth, lump-free batter forms.

Heat a non-stick skillet or griddle over medium-high heat and lightly oil or butter the surface.

Pour approximately ¼ cup of batter onto the hot skillet and immediately tilt and rotate the pan to spread the batter into a thin, even layer.

Cook until the bottom is set and light golden, then flip carefully and cook the other side until pale golden.

Transfer the cooked pancake to a plate and repeat with the remaining batter to make 8 thin pancakes total.

Stack the finished pancakes on a serving platter and serve warm, either plain or with traditional accompaniments such as fresh herbs, sour cream, or jam.