Melt 4 tablespoons butter in a 10 inch nonstick or cast iron skillet.
Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender and blend until smooth.
Heat oven to 200 to keep cooked pancakes warm while you continue cooking additional ones.
Heat skillet over medium heat or until a drop of water sizzles in the pan.
Add 1 tsp butter, coat the pan with melted butter. Lift the pan off the burner and pour a scant 1/3 cup of batter, quickly swirl the pan to evenly coat the bottom and return pan to burner.
Cook until the pancake sets, about 1-2 minutes. Using a spatula, lift the pancake by the edge and turn; cook until lightly golden on the other side, about 15-30 seconds. Transfer to a plate and keep warm in oven while making the others.
Repeat with butter and batter – will make about 12 pancakes (depending on the size of your pan) If the batter seems too thick, thin it with a bit of warm water.
You can serve the pancakes, flat and open or I like to fold them into fourths – they look prettier that way!
Notes
Tips and Tricks
If the batter seems too thick, thin it with a bit of warm water.
Keep cooked pancakes warm in a 200 F oven while you continue cooking additional pancakes.
Practice the lift and swirl method to make sure you are getting an even layer of batter in the pan so it cooks evenly.
Wipe out the pan between pancakes.
Filling Ideas:
Whipped Cream and fresh berries such as raspberries, strawberries, blueberries,