Break the eggs into a large bowl and whisk together with the milk, salt, our and butter to make a smooth batter. Heat some butter in a frying pan (preferably non-stick or cast iron) and pour a small amount of the batter into the pan, tilting to cover the base with a thin layer. Cook until bubbles start to appear and then toss. Cook on the other side for less than a minute, then remove to a warm plate while you cook the rest of the batter.
Fold the pancakes on a plate and serve with Cortina Vanilla Ice Cream, and sliced bananas. Sprinkle over some grated chocolate and drizzle with chocolate sauce.