Pannakoeken (Dutch pancakes)

As a kid in a French household we rarely had fluffy pancakes. Instead, we quite regularly had flat 'crepes', which were essentially a cup flour, a beaten egg, a cup milk, a tsp. vanilla. This was slathered, or more aptly put, drowned in the maple syrup we made from our maple grove. So many fond memories of that. However, being the curious George that I am, I started experimenting with more milk or more egg etc. Then I discovered that this experimentation had already been done, apparently by generations of Dutch people. There are far more complex and labour intensive recipes which I may explore at some point, but this is a simple and delicious version.
NOTE: I don't know what the chemical reaction is, but cow's milk makes for a much thicker batter and a different texture than non-dairy milk does. If you use cow's milk, I'd recommend experimenting by adding more water to lighten the batter.

1½ cups flour
2 tsps sugar
1 tsp baking powder
1 tsp baking soda
3 eggs
A splash of vanilla (1 tsp up to 1 Tbsp, to taste)
1 Tbsp oil
2½ cups milk

IMPORTANT: They cook quickly and can burn very quickly. Much of the flavour comes from perfect browning - not brown enough and they're bland, leave them too long and they take on a burnt taste. Use moderate heat and keep a sharp lookout. I'm putting this here because I have a tendency of not reading instructions thoroughly once I've made something a few times and forget important bits.

1. Mix the dry ingredients together. Add the oil, eggs, vanilla, milk and water until you get a very thin consistency (add more water until it feels right). Whisk this well until smooth.
2. Fry about ½ cup at a time in a large, hot frying pan - no need for oil or butter if it's a non-stick pan. Spread thinly in the hot pan by tipping the pan in a circular motion; the thinner the pancake the better. Fry them till the top of the pancake appears dry then flip over until it is quite brown on the bottom.
3. Troubleshooting: If your batter is too thick and doesn't spread on your pan, add a few tablespoons to a quarter cup of water. Conversely, if it's hard to get a round pancake, it may be that your batter is too liquid.
4. Keep in a warming oven or at 150°F (or lowest setting on your oven) until ready to serve