In a medium bowl, whisk together 2 eggs, 1 cup of milk, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter until smooth.

In a separate large bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of aluminum-free baking powder, and 2 tablespoons of sugar. Make a well in the center and pour in the wet mixture.

Gently mix the wet and dry ingredients until just combined. Let the batter rest for 5 minutes.

Preheat a non-stick skillet over medium-high heat, greasing it lightly.

Pour ½ to 1 cup of batter onto the skillet, cooking until the edges firm up.

Using a spatula, fold the pancake over, breaking it into pieces and cooking for an additional 1 to 2 minutes.

Repeat the cooking process with remaining batter, adjusting temperature as needed.

Serve warm, dusted with powdered sugar and accompanied by maple syrup or fruit.