In a medium bowl, whisk together the flour, salt and baking powder.
In another medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour mixture. Whisk to combine.
Heat a 6-inch 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 evenly. Cook until golden for 2-3 minutes. You’ll know it’s time to flip the pancake when the edges start separating from the skillet:
Carefully flip the pannekoek, 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.
You can keep the leftovers in the fridge, in an airtight container, for 3 days. Reheat them in the microwave, covered, at 50% power.