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FOR THE PANCAKES:
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Whisk the flour, salt and milk together thoroughly until no lumps remain.
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Next, slowly pour the beaten eggs into the batter as you whisk.
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Continue until very smooth.
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Finally, whisk in the melted butter until smooth.
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The batter will be runny.
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Heat a 9 non-stick skillet over medium-low heat.
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It is ready when you can splash a bit of water on the pan and the beads begin to dance around immediately upon hitting the surface.
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Pour a small amount of vegetable oil in the skillet and move it around to coat before each new pancake is cooked.
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Pour about 1/3 cup of batter into the pan and move the pan around to distribute the batter evenly.
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When the edges start to firm up, use a long skinny spatula to lift the side of the pancake.
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Check to see if it has become golden brown on the bottom.
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When it has, use the spatula to carefully loosen the entire pancake from the pan, then flip quickly.
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Cook for an additional minute or so until the other side is also golden in color.
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Keep cooked pancakes on a baking tray in a warm oven (200 degrees F) until the whole batch is finished.
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FOR THE GORGONZOLA MUSHROOM SAUCE:
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Melt the first 2 tablespoons of butter in a skillet over medium-low heat.
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Saute the onions until tender, then add the mushrooms and cook just until they begin to soften.
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Transfer to a separate bowl.
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Melt the other 2 tablespoons of butter over low heat, then whisk in the flour.
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Keep stirring for a couple of minutes until the flour is totally dissolved, but be careful not to burn it!
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Pour in the milk.
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Turn the heat up to medium-low and whisk for about 5-10 minutes until thick.
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Melt in the Gorgonzola.
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You can add more or less depending on how strong you like the cheese flavor.
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Season with salt and pepper to taste.
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Serve over warm rolled Dutch pancakes and garnish with arugula salad.
