Crack 4 eggs and whisk in about 1-2 tablespoons of sugar. (You may adjust the sugar if you want them more or less sweet.)
Begin adding flour, about a half cup at a time until the batter is thick. It should become somewhat more difficult to stir.
Next add in your milk, whisking until you have a nice smooth batter. It should be quite liquidy now.
Add a pinch of salt.
Heat up your pan on medium-high heat. (Wait until your batter is complete before you do this step.)
Add about a half tablespoon of butter to the pan, then ladle on a spoonful of batter. You want enough batter so that it stretches to the end of the pan, and should be just thick enough so that it easily covers the pan. Turn the pan as needed to even the batter out.
Cook for about 15-20 seconds, then flip when you can get your spatula around the edges, and when the pancake is cooked enough to be flipped.
Cook for about 30 seconds on this side, then fold pancake over into quarters.
Repeat with remaining batter, continuing to butter pan. Serve at once, or eat them later. They are good hot or cold!