In a medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour, salt, and baking powder. Whisk to combine.
Heat an 8-inch nonstick skillet over medium heat for about 4 minutes. Brush it with a thin layer of butter. Pour about ¼ cup of batter onto the skillet, swirling the skillet to spread the batter evenly.
Cook the pannenkoek until golden and set on the bottom, for 2-3 minutes. Carefully flip it using two wide spatulas.
Cook it for 1-2 more minutes on the second side, until golden.
Transfer the pannekoek to a dinner plate. Sprinkle it with brown sugar, roll it up, and serve.
Video
Notes
After transitioning to a low-carb, gluten-free diet, I created a gluten-free version using coconut flour. While certainly nontraditional, it's very good. The detailed recipe for this version is included in the post above.
You can cut the frying time in half by using 2 skillets simultaneously.
Just like crepes, you can make this recipe in advance. Cook the entire batch and keep them piled on a baking sheet. Then, briefly warm them in a hot oven, loosely covered with foil so they don’t dry out. Finally, sprinkle them with sugar, roll, and serve.
If you use all-purpose flour, you can use just one cup of milk since white flour absorbs less liquid. You’ll know the batter is right if it spreads easily in the skillet.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave, covered, at 50% power.