Break the eggs in a basin, stir, add the salt, the flour and 6 tablespoons of milk. Beat well with a whisk till the batter is quite smooth and light. Add the remaining milk gradually. Warm a little butter in the pancake pan, and drop in a small quantity of the mixture, so as to make a very thin pancake. Cook to a light colour on both sides. These are either filled with jam or with brown sugar.