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In a blender, combine the eggs, flour, milk, sugar, and vanilla. Blend for a few seconds, then scrape down the side of the carafe with a spatula and blend again. Let the batter rest for at least 15 minutes to allow the flour to absorb the liquid. You can also make the batter the night before, and refrigerate overnight.
Position an oven rack in the center of the oven and preheat the oven to 425°F. Place a No.6 (8 ⅜-inch) Field Skillet in the oven while it heats up.
When the oven is ready, remove the skillet and add the butter, swirling the pan until it's melted. Pour the batter into the skillet and tilt the pan until it evenly coats the bottom of the skillet.
Place the skillet in the oven and bake until the pancake is puffy and golden brown (the sides will be darker brown than the top, about 15 minutes. Remove the skillet from the oven and use a spatula to transfer the pancake to a serving plate. Add desired toppings and serve right away.
Note:
Double for a No.8 skillet. Adjust time as necessary.