In a blender, add milk, flour, eggs, vanilla, and salt. Blend just until combined.

Turn blender on again and through the opening in the blender lid, slowly drizzle the melted butter into the blender. Once all the butter is added, turn the blender off.

Preheat a 10 inch non-stick skillet over medium heat. Once heated, add a tsp of the remaining 4 Tbsp of butter to the pan to coat.

Add just under 1/3 cup of batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.

Cook for about 1 minute until the batter looks dull and dry.

Then using a silicone spatula, lift the pancake by the edge and flip. Allow the other side to cook for about 30 seconds until lightly golden.

Transfer to a plate and serve or place in a 200 degree oven to keep warm while you make the other pancakes.

You can serve them as a circle or fold them into fourths - which is the way I like to serve them.

Repeat the process with the remaining batter. It makes 12 pancakes.

Serve with topped them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.