Lightly beat eggs with an electric mixer.

Incorporate flour, salt, sugar, milk, and vanilla into the beaten eggs.

Continue beating until the batter is smooth and light.

Allow the batter to rest for approximately 5 minutes.

Melt margarine in a heavy 12-inch skillet over medium heat.

Pour 1/2 cup of batter into the hot skillet, tilting to spread evenly.

Cook until small bubbles form on the surface of the pancake.

Flip the pancake and cook until browned on the other side.

Transfer the pancake to a plate.

Spread with butter and syrup.

Roll the pancake up jelly-roll style.

Serve immediately.