• 1½ cups milk
  • ¼ cup white vinegar
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ 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, ¼ 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 skilletover medium heat.
  • Pour ¼ cup of batter into your pan and use a rubber spatulato help even out.
  • Cook until the top fills with air bubbles, about 2½-3 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!
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