Mix the flour, sugar, baking soda and salt in a bowl.
Whip eggs in a blender until fluffy.
Add the milk, vanilla, and the butter to the blender. Blend for 1 minute.
Add all the dry ingredients in thirds, blending for two minutes between each addition. Make sure to scrape the sides of the blender to properly mix all ingredients, if necessary.
Preheat a pan to medium heat.
Spray cooking oil onto the pan.
From the blender, pour a small amount of batter onto the pan and tilt the batter around the pan to evenly distribute it.
Cook until golden-brown, then flip and cook the other side until golden brown.
Apply more cooking spray to pan after each pancake is cooked.
The first couple of pancakes you will cook might come out misshapen, burnt, or too thick or thin. Adjust the heat and cook time, and your pancakes will come out better.
These pancakes can be frozen, just by folding them into quarters and freezing each pancake individually on a baking sheet. They can then be placed all together in a large freezer-safe bag. They can stay good for three months and can be defrosted in the microwave.
I like to use small and medium-sized frying pans, as larger frying pans are a bit harder to cook with and require more heat since they are often thicker.
One of my favorite ways to eat the pancakes is with concentrated milk. To make the pouring of concentrated milk easier, I always fill plastic squeeze bottles with concentrated milk before cooking, which is perfect for applying the right amount of concentrated milk without any mess and is also good for children.