Mix milk, vanilla, egg and salt in a bowl and lightly dip each side of bread before placing on a medium-heat griddle. Cook until brownish.
Lightly dust with powdered sugar -- some would say that one should sift said sugar, but I always enjoyed the lumpy sugary texture. One could have syrup too, I suppose, but we never made 'em that way and I didn't use syrup or butter 'til I started hanging out at greasy spoons.
COOKING MAGIC! The vanilla oils are suspended in alcohol. Note the effect the alcohol has on the milk when added to the mixture.