Directions

1. In a medium saucepan, combine the raspberries, sugar, lemon juice, and salt. Place over medium heat, then cook, stirring occasionally, until the raspberries have broken down and the jam has thickened slightly. Remove from heat and set aside to cool while you make the pancakes.
2. In a large bowl, combine the flour and salt. Add half of the milk and whisk until no flour clumps remain. Add the remaining milk along with the eggs; mix into a smooth batter.
3. Set a nonstick or cast-iron skillet over medium heat and lightly grease it with butter. Pour scant ¼ cup of batter into the pan, swirling it quickly to spread into a thin, even layer. Cook until the edges start to lift and the bottom turns golden brown, about 1 to 2 minutes. Use a spatula to gently flip the pancake. Cook until lightly golden on the bottom, another 30 seconds to 1 minute. Transfer to a cooling rack or plate and keep warm under a clean kitchen towel.
4. Repeat with the remaining batter, adding more butter to the pan as needed.
5. Serve the pancakes with freshly whipped cream, homemade raspberry jam, and any other optional topping.