Preheat the oven to 425 degrees.
In a blender, blend the milk, eggs, salt and flour until smooth.
Place ½ Tbs. butter in 18 muffin cups. Place in the preheated oven and melt the butter to sizzling. This doesn't take long so keep and eye on it.
Once the butter is sizzling, remove from the oven and fill the muffin cups about ½ full with batter.
Return to the oven for 13-15 minutes. The edges should be browned and the pancakes puffy.
Serve immediately.