| ¾ cup | whole milk |
| 2 tbsp | white vinegar |
| 1 cup | all-purpose flour |
| 2 tbsp | white sugar |
| 1 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | salt |
| 1 | egg |
| 2 tbsp | butter (melted) |
| ¾ cup | whole milk |
| 2 tbsp | white vinegar |
| 1 cup | all-purpose flour |
| 2 tbsp | white sugar |
| 1 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | salt |
| 1 | egg |
| 2 tbsp | butter (melted) |
| 1 | Combine milk and vinegar in a medium bowl and set aside to sour. | 5 min |
| 2 | Combine dry ingredients in a small bowl. | 1 min |
| 3 | Whisk the egg into the soured milk. | 1 min |
| 4 | Slowly whisk the dry ingredients into the wet ingredients, being sure to eliminate any lumpsbefore adding more of the dry mixture. | 3 min |
| 5 | Heat a large skillet over medium heat. Scoop ¼ cup of the batter at a time to form each pancake.Cook until bubbles form, then flip. Remove each from the heat when lightly browned. | 5 min |