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PdfWhisk together in a large bowl: all-purpose flour, sugar, baking powder, and salt
Combine in another bowl: milk, melted butter, eggs, and vanilla extract
Mix the liquid ingredients quickly into the dry ingredients
Use ¼ cup batter for each pancake
Heat non stick pan, test by letting a few drops of cold water fall on it. If the water bounces and sputters, the pan is ready to use.
Pour batter on pan and cook until bottom is brown or the bubbles in the pancake break and do not fill immediately. Flip and cook until the bottom is desired brownness. Remove from pan and serve with maple syrup, and fruit.