In a mixing bowl, add the dry ingredients, flour, baking powder and salt, stir together.

Pour in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, eggs, vanilla extract and melted butter. If you have time allow the batter to rest and swell for about 20-30 minutes. 

Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan. Swirl the pan around to make an even layer. If you get batter on the side of the pan, gently push it down with a spatula before it sets. 

Fry the pancake until golden browned on bottom and the top looks dry, about 1-2 minutes. Use a thin spatula to gently flip the pancake, cook the other side until golden brown, usually around 30 seconds.

Stir the batter often to prevent the flour from sinking to the bottom. Place the finished pancaked on a large plate and cover with a pice of foil to keep them warm or place in the oven set on low heat.

Serve with your favorite jam and whipped cream. 

Enjoy!