Whisk the eggs well in a large bowl. Whisk in the milk, flour, sugar and salt. If possible, cover and let sit in the fridge overnight.

Heat a medium-sized frying pan over medium-low heat. Melt and spread 1 teaspoon of the butter in the pan.

Whisk the pancake mixture well until there are plenty of bubbles and no more flour settled on the bottom of the bowl. Pour 1/4 cup into the middle of the pan. Pick up the frying pan and gently tilt the pan in a full circle so the batter spreads to cover the whole pan.

Let the pancake cook for a couple minutes until the bubbles in the batter have popped and the bottom is browned. Flip and cook 1-2 minutes more until browned on the other side. Place the cooked pancake on a large plate (option to cover with a second upside down plate to help keep warm). Note: for some reason the first pancake is always the worst/thickest one, don't get discouraged.

IMPORTANT: Before cooking another pancake, melt and spread 1/2 tsp butter in the pan and whisk pancake mixture until bubbles form. Repeat this step every time before pouring the batter into the pan. This recipe size (3 eggs) will make approx. 10 thin pancakes.

(Optional) Serve with maple syrup, strawberry ginger sauce and/or fresh fruit.

Mix all ingredients in a small sauce pan. Heat on medium-low heat until mixture starts to bubble. Stir and turn heat to low. Let simmer for approx. 10 minutes or until thickened. Mash any bigger strawberry pieces with a spoon. Taste the sauce and add more ginger or sugar as desired.