Beat the eggs add the milk, then the flour and whisk well. Add the melted butter, sugar, salt and vanilla and whisk.
Let the batter stand for two hours or overnight
Preheat a griddle to 325 degrees and brush with butter
When the skillet is hot, drop in two - three tablespoons of batter for each pancake – about 4” in diameter
Cook until golden on one side, and then flip to the other side (about 2 min. on each side)
When golden, fold into thirds and remove to a plate and continue with the rest of the batter.
The pancakes can be kept warm in a low oven. One recipe makes 30 - 4” pancakes.
Serve with the jam and a sprinkling of powdered sugar. Fresh fruit on the side makes a lovely presentation.