Using a blender or food processor, blend the flour, milk, eggs, sugar, vanilla, and salt for about 10 seconds, scrape down the sides, and then blend for another 10 seconds.
Let the batter sit for about 20 minutes.
While the batter is sitting, place your 9 - 10 inch oven safe skillet on the middle rack in the oven to get it warmed up.
After the batter has rested, melt the butter and remove the skillet from the oven (use oven mitts!!). Add the butter and skillet and swirl it around as it is melting to coat the bottom and sides of the pan (you can use a spatula to help move it around.)
Pour the batter into the skillet and tilt the pan so that the batter is evenly distributed.
Place the skillet in the oven and bake 15-20 minutes until it is puffed and lightly brown on top and darker brown on the sides and edges.
Use a spatula to remove from the pan.
Dust with powdered sugar or cinnamon sugar and top with your favorite toppings.
Cut into wedges and serve with maple syrup or jam.
Important note - in order to get the pancake to POOF up, you must have the ingredients at room temperature.Just know that as soon as you take it out of the oven it falls. This is expected.