Preheat oven to 425ºF. If using a cast iron skillet, place it in the oven while preheating. With a whisk, blender or electric mixer, blend together milk, eggs, vanilla extract, flour, and salt until batter is smooth and lump-free. Melt 3 tbsp of clarified butter (or regular butter, if you choose) in the preheated 10-12″ cast-iron skillet. Pour batter into the center of the skillet. Bake for 20-25 minutes, or until pancakes is golden-brown and puffy around the sides and middle. When done, serve immediately. Finish with 1 tbsp of melted butter, fresh lemon juice, and powdered sugar.