In a large bowl, using a balloon whisk, beat together the vanilla, sugar, melted butter, milk, and eggs.

Sift the dry ingredients (flour, salt, and baking powder) into the wet ingredients. Beat to thoroughly combine.

If you have time, let the batter rest for at least an hour to allow the gluten in the flour to relax. If you don't, carry on. Your pancakes will still be delicious.

The pannekoek batter should be quite liquidy and smooth. The consistency of the batter should be something like heavy cream. If it is too thick, you can add a little water to thin it.

Combine the cinnamon and sugar in a small bowl and set aside.

Heat a 12 inch non-stick pan over medium-low heat. You will know that the pan is hot enough when water dropped on the surface sizzles immediately. Arm yourself with a large metal offset spatula and a ladle, and prepare to pour and flip.

When the pan is hot, spray bottom of pan with cooking spray.

Pour a ladleful of pancake batter in a steady stream into the hot pan. Our ladle holds about a half cup of batter. Immediately swirl the pan to coat the bottom in a thin layer of batter.

Cook until small bubbles form throughout the surface of the pancake and the edges begin to lift away from the bottom of the pan. Use the offset spatula to flip the pancake. Allow it to cook another 30 seconds to one minute, until golden brown. You'll need to keep a close eye on the pancake, adjusting to ensure that you have the right temperature.

Remove the cooked pancake to a plate and add a sprinkling of cinnamon sugar and a drizzle of lemon juice. Roll it up, top it with a lemon slice, and consume immediately.