In a separate bowl, combine eggs, milk and vanilla and beat with a hand whisk until color is uniform.
Add flour mixture and whisk until smooth. More milk may be necessary to thin the batter, especially if it sits for more than a few minutes.
Heat a nonstick fry pan or griddle over medium heat and drop batter by ¼ cupfuls onto pan. Turn when bubbles cover the surface and bottom is golden brown. Remove from pan when golden on both sides.
Makes about a dozen good-sized pancakes. Very light and tasty. Serve with butter and your favorite syrup (heated for best flavor!)Our home was built in 1710 by Edward Denison and
these pancakes are named for him.