Sift the flower with salt over a mixing bowl .Add the eggs and
half of the milk and beat with a garment to a smooth batter .
Add the rest of the milk and beat again smoothly. Cover the
bowl with clingfilm and leave the batter for 30 minutes. Heat a
lump of butter in a 20 cm frying pan and add a soup spoon
batter . Rotate the pan so that the entire bottom is covered.Let
the pancake bakje for about 2 minutes until the top is dry and
the bottom is golden brown. Turnover the pancake and bakje
for another 1 minute. Repeat with the rest of the batter.