Preheat oven to 425F. Melt 4 Tbs butter in 9-inch nonstick ovenproof skillet. In a medium bowl, mix the flour, sour cream, and eggs until perfectly smooth. Add the sugar, salt, and milk and mix well. Optionally, strain mixture. Pour in about 3 Tbs of the melted butter from the skillet and mix until incorporated.
Pour half the batter into the remaining butter in the skillet and bake for 15-17 minutes until golden brown but not burnt (the bottom gets darker than the top, so watch out). The batter will puff up.
Remove from oven and user a paper towel to mop up some of the excess butter from the top. Microwave the apricot jam until runny and spread a little over the top. Dust with confectioners' sugar and serve. Repeat with remaining batter and 1 Tbsp butter.