Ingredients
2½ cups milk
3 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 whole egg
2 tbsp butter, melted
cooking spray
maple syrup, or any pancake syrup
Preparation
Mix milk and vinegar in a medium bowl and allow to sour for 5 minutes.
Sift together flour, sugar, baking powder, salt and baking soda in large mixing bowl.
Whisk egg and butter into soured milk.
Fold flour mixture into soured milk and whisk until clumps are gone. Do not overmix.
Allow batter to rest in a chilled area for at least 4 hours, preferably overnight.
Heat large skillet over medium heat and coat with cooking spray.
Pour ¼ cup of batter onto the skillet and cook until surface is bubbly.
Flip with spatula and cook until browned on other side.
Serve with maple syrup (if using) and butter.
