In a large mixing bowl, combine the eggs, milk, and vanilla extract. Whisk the mixture vigorously for two minutes.
Add the salt, sugar, and flour and whisk again until the flour is fully incorporated into the mixture.
Add the softened butter and whisk by hand or with an electric mixer until small clumps of butter form.
Preheat a pan and coat it with butter. Once the butter beings to bubble, dump 1/3 cup of pancake batter in the center of the pan and twist the pan in a circular motion to create a thin layer of batter.
Once bubbles form on the top of the pancake, carefully flip it over and allow it to continue cooking for 30 seconds to 1 minute to allow the other side to brown slightly.
Serve the pancakes with fresh berries, cream, etc. and enjoy!
Storing: Store leftovers in an airtight container or plastic resealable bag and keep in the fridge for 3-4 days.Freezing: Stack pancakes in one big stack or in smaller stacks with wax or parchment paper between them. Store in freezer safe containers and freeze for up to 3 months.Reheating: If frozen, thaw overnight in the fridge. Reheat in the microwave for 10-15 seconds, or in a skillet for about 30 seconds.