Preheat oven to warm.
Whisk together dry ingredients in a large bowl.
In a 2 cup liquid measuring cup combine the milk, egg and vanilla and whisk to combine.
Make a well in the dry ingredients, pour the milk mixture and melted butter into the well of the dry ingredients.
Mix together until smooth (a small amount of lumps are okay).
The batter will be thick and creamy. If you find it too thick, where it doesn't pour off the ladle smoothly, fold in a couple of tablespoons of extra milk at a time until you reach desired consistency.
Set the batter aside to rest, and heat up your pan or griddle to medium low heat.
When the pan or griddle is hot lightly wipe with just a little butter.
With the ladle, pour batter onto the pan and gently round shape with the back of the ladle.
When underside is golden and bubbles begin to appear on the surface, flip with a wide spatula and cook until golden brown.
Place cooked pancake on an oven proof plate and put in a warm oven to keep warm.
Repeat with each pancake until the batter is gone.
Refrigerate any leftovers and microwave to reheat.
Chef's notes: You may use lower fat milk, but it is better with whole milk. Don't flip more than once. Don't press down on them after the first flip.