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. Pour a scant 1/3 cup of batter and quickly swirl the pan to evenly coat the bottom.
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!