- 1 1/2 cups milk
- 1/4 cup white vinegar
- 2 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted, plus 1 tablespoon to grease the pan
- 1 tablespoon vegetable oil
- Maple syrup or pancake syrup and butter, to serve
- In a small bowl or measuring cup, combine the milk and vinegar. Let sit for 10 minutes, or until the milk has curdled.
- In the mean time, whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a medium-sized bowl, combine the soured milk, the eggs, 1/4 cup of melted butter, and the vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Remember, lumps are okay! Let the batter rest, undisturbed, for at least 5 minutes.
- Melt the remaining tablespoon of butter and tablespoon oil in a skillet over medium heat.
- Pour 1/4 cup of batter into your pan and use a rubber spatula to help even out.
- Cook until the top fills with air bubbles, about 2 1/2-3 minutes, then flip to cook the remaining side until cooked through and golden, about 1 -2 minutes more. Remove the pancake from heat and place on a plate. If you’re finding that the outsides of your pancakes are cooking too quickly, reduce the heat accordingly. If you’d like, you can make 2 pancakes at a time in the same pan. Continue until all of the pancakes are cooked.
- Serve immediately with syrup and butter or let cool and freeze. You can reheat pancakes by microwaving them or putting them in a toaster as you need them!