Sift salt, sugar, baking powder, and flour together. Beat the egg yolks well, then beat in the milk and butter. Stir into dry ingredients just until smooth. Beat the egg whites until quite fothy but not stiff and fold in.
Drop by the tablespoon onto a heated, lightly greased griddle. Turn when brown. Serve with butter, honey, preserves, and/or fresh fruit sauce.
Makes 24 small pancakes.