In a bowl or blender, place the flour, milk, salt and eggs and dissolve well until obtaining a milky cream of homogeneous consistency. Take to the refrigerator and let rest 20 minutes before making the pancakes. Heat a nonstick skillet. Grease the surface with a ladle of pancake batter. Move the pan to cover the entire base. Let cook for a few minutes and turn the pancake with the help of a spatula. Cook 1 minute and place on a plate. Continue to finish the dough.