In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, and vanilla extract (if using).

Add wet ingredients to dry, and whisk until just combined. It's OK if batter is a little lumpy.

Let the batter rest for 10 minutes.

Heat a large frying pan or griddle over medium-high heat.

Lightly grease pan with butter.

Pour batter by the quarter-cupful on to pan, being careful not to overcrowd if cooking more than one at a time.

Leave each pancake alone until edges start to turn golden and little bubbles form on top.

Then, using a spatula, give it a quick, steady flip. (Remember, the first two or three are for the dog.)

Cook 30-60 seconds more, or until puffed up and golden brown.

Repeat with remaining batter, adding butter to the pan as necessary.

Serve pancakes right away, or keep in a warm oven (200 degrees F) until you're ready to eat.

Top with warm maple syrup and melted butter.