Heat the milk slightly. Beat the eggs. Mix the starch with the sugar and salt and dissolve it in part of the milk.
Add the remaining milk and eggs. You have to obtain a smooth mixture.
The resulting batter is a bit runnier than the usual pancake batter. The starch in it will settle down, so before you scoop with a ladle, be sure to stir the batter well.
Fry the pancakes in a greased pan. Smear them with butter on each side.
You're going to get about 8-10 thin and stretchy pancakes from the ingredients listed.