Sift the flour and salt into a bowl then stir in the sugar. Make a well in the centre and pour in the eggs and add a little of the milk. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. Stir in the melted butter. Remember, a lumpy batter is a good batter for pancakes!
Heat a heavy-based frying pan over a medium heat and grease with a smear of butter or oil. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes until golden brown. For example, if the first side takes 2 minutes cook the second side for 1 1/2 minutes. Remove from the pan and serve immediately with your choice of toppings.