Place the flour in a bowl. Using a whisk, gradually blend in the milk, eggs, vanilla extract, and salt. The batter should be thick and smooth, without lumps. Let the batter sit for about 20 minutes.
Coat the bottom of the skillet with oil or butter and make sure it heats up the pan, the turn it down to a medium temperature. Scoop out 1/4 cup of the batter into a pan. Make sure it is thin and an even coat.
When the pancake is golden brown underneath, flip it over. After it cooks, remove the pancake from the pan.
