1. In bowl, whisk together eggs and milk.
2. Add flour, sugar, salt and vanilla; whisk until no lumps remain. (Optional: whisk through a fine mesh sieve)
3. Let sit for a minimum of one hour or overnight in refrigerator.
4. Heat 10-inch nonstick skillet over medium heat.
5. Brush skillet with butter. Pour 1/3 cup batter into skillet, tilting and swirling to coat bottom.
6. Cook, flipping when edge begins to curl away from skillet, and pancake is light golden.
7. Roll pancake and keep warm in covered container.
8. Serve with desired toppings.

Tip: This recipe doesn’t contain much flour so allowing the batter to rest will give the flour time to hydrate ensuring the delicate pancakes will have structure and not fall apart in the pan.

Photos by: Paul Lillakas