2) In another bowl, beat the eggs and then whisk in the milk and vanilla.
3) Melt the butter in a large cast iron skillet over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
4) Keeping the skillet at medium heat, ladle about 60ml of the batter onto the skillet to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.
5) Flip with a spatula and cook about 1 minute more on the other side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
To add fruit to pancakes:
Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
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