Whisk together the flour and eggs in a large bowl until smooth, then gradually add the milk to make a runny batter. Cover until ready to use.
Heat a 20cm frying pan over a medium heat and use a pastry brush to apply a thin layer of melted butter (to stop the pancakes sticking).
When the pan is at the right temperature, add a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest.
Beat the ricotta in a small bowl to loosen it up. Spread 1/4 of each pancake with ricotta, drizzle over the jam and scatter the berries across the top before folding up.