Combine milk with vinegar in a medium bowl and set aside for 5 minutes to 'sour'.
Combine flour, sugar, baking powder, bicarb and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large frying pan over medium heat, and lightly coat with oil. Pour 4 tablespoons (60ml) of batter onto the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on the other side.
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This is a great recipe! Having grown up in America I am always searching for a recipe that tastes like my mums and I am pleased to say that I have finally found it! The pancakes retain a bit of the vinegar flavour which I different but not terribly unpleasant, next time I will add a bit of vanilla to detract from that flavour. - 10 Aug 2011
Half an hour ago I had a craving for pancakes. I've now made these, eaten them, and am thoroughly happy. They were soft where they were supposed to be soft and had some nice crunch around the edges, and tasted lovely! I put dollops of yoghurt on top and mmmmm.
I'm terrible at making batter normally, and yet these turned out perfectly. Highly recommended. - 14 Apr 2010