Sift together dry ingredients, set aside. Beat eggs until thick and lemon colored. Add milk and vanilla. Slowly add dry ingredients just until incorporated. Heat griddle on medium and lightly butter. Spread batter thinly about 1/3 cup and spread into circle. Once top begins to set, gently loosen edges all the way around and flip. Once side two is light brown roll up pancake and keep warm in low oven while finishing remaining batter. Serve with warm maple syrup and Lingonberry butter.