3/4 cup milk
2 tbsp white vinegar (see note)
1 cup all purpose flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp melted butter
1 tsp vanilla
Combine the milk and vinegar in a small bowl for 10 minutes to “sour”. This is an important step and it is called “soured milk” which is much different than sour milk. You will NOT taste the vinegar in the final product. Set aside.
Combine the dry ingredients in a bowl.
In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together.
Pour into the dry ingredients and whisk until most of the lumps are gone. DO NOT OVER BEAT.
The batter will be thick, don’t add any more liquid.
Let batter sit undisturbed for 10 minutes. After 10 minutes, you will see bubbles in the batter. Do not stir again.
Gently scoop out 1/2 cup of batter and place it on a buttered grill or in a frying pan.
Cook until bubbles appear on the surface of the pancake
and then flip with a spatula and brown the other side.