Sift the flour into a large mixing bowl to ensure a light, airy batter.
Crack the eggs into a separate bowl and whisk them until the yolks and whites are fully combined and slightly frothy.
Pour the eggs into the bowl with the sifted flour, then add the warm milk, sugar, and salt.
Use a whisk to blend everything together until the mixture is smooth and begins to feel airy and frothy, about 2 minutes.
Add the melted butter to the batter and fold gently with a spatula to incorporate without deflating the mixture.
Continue whisking gently until the batter is thick, bubbly, and has expanded in volume, resembling a cloud-like consistency.
Preheat a frying pan over medium heat, or preheat your oven if baking, until hot but not smoking.
If frying, spoon dollops of batter into the pan, letting it spread naturally into rounds; if baking, pour the batter into a greased baking dish.
Cook until bubbles form on the surface and the edges look set, about 3-4 minutes, then flip or turn as needed for even browning.
Continue cooking until golden brown and cooked through—if frying, you should hear a gentle sizzle; if baking, check for a firm, puffed texture.
Remove from heat and let rest for a minute. Serve warm to enjoy the airy, tender crumb that resembles a fluffy cloud.
