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Sieve dry ingredients into a bowl.
Whisk eggs with buttermilk and vanilla.
Whisk melted butter into wet mix until well combined.
Create well in centre of dry mix and pour into wet mix. Whisk from center outwards, gradually incorporating the two mixes.
Stop mixing as soon as combined; the mix does not need to be smooth. Small lumps are OK.
Rest the mix, covered, for 20min in fridge.
Heat a wide pan on medium heat, add 1 Tbsp butter and let melt.
Add a ladle of mix (we use a 60ml ladle), gently working it into a round shape.
When bubbles start to form on top and edges start to crust, flip pancake. Cooked side should be golden brown; if not adjust temperature.
Cook for a final 2-3 minutes until other side is golden brown.
Mix can last for up to 3 days when stored in a sealed container in the fridge.