Directions:
Combine milk and vinegar in a small bowl for 10 minutes to “sour”. This is an important step and is called “sour milk” which is very different from sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside and combine the dry ingredients in a bowl.
In a smaller bowl, whisk together sour milk, egg, vanilla and melted butter. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT BEAT TOO MUCH !! The dough will be thick, do not add more liquid.
LEAVE THE BATTERY TO SITUATE WITHOUT DISTURBATION FOR TEN MINUTES !! After 10 minutes you will see bubbles in the batter, very important DO NOT SHAKE AGAIN Gently dip (do not pour) 1/2 cup batter and place on buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake then turn with a spatula and brown the other side.
