3 c. self-rising flour
2 tbsp. sugar
3 level tsp. Rumford baking powder
2 eggs
1/2 teaspoon vanilla (optional)
1/2 stick butter
Milk

Melt 1/2 stick butter. Combine melted butter with remaining ingredients.

Whisk in milk until the consistency of the mixture is somewhat heavy than that of heavy cream, or if you prefer thicker pancakes, use a little less milk.

Using a large ladle, or a pancake or batter mixing bowl with a spout, pour out batter onto a hot, greased griddle on which 1 tablespoon butter has been melted and swirled around.

Flip pancake once when large bubbles begin to form around the edges (the second pancake always turns out better than the first!). Add more butter if pan becomes dry. Turn down heat for second side if pancake is browning too quickly.

Cook pancakes until a golden brown on both sides.