0. Pour the eggs into a large bowl, pour in the melted butter and sugar, then mix with a whisk to combine the ingredients and dissolve the sugar.

1. Add the milk and mix again

2. Sift the flour and baking powder directly into the bowl with the other ingredients. Mix well until all the flour is incorporated and any lumps are dissolved in the batter. Then add a pinch of salt and give the batter a final stir. Let the batter rest for 5 to 15 minutes. This will allow the flour and baking powder to fully hydrate.

3. Heat a small knob of butter in a pan, preferably nonstick. Use a paper towel to remove any excess butter, then pour in a scant ladle of batter, trying to form the pancake into a round shape. Using the bottom of the ladle, try to shape the pancake as round as possible, without pressing it down too much. Cook the first side of the pancake until the bubbles on the surface begin to pop. Depending on the heat of the pan, this will take 45 seconds to 1.5 minutes, then flip it over and cook for another 45 seconds or so. You shouldn't need any more butter for subsequent pancakes; a light coating of butter and a nonstick pan are enough for perfect pancakes.

4. Proceed in the same way with all the batter, stacking the pancakes on a plate. Serve the pancakes individually with berries and maple syrup, cutting the stack of pancakes into slices like a cake.