Prep: 10 mins
| Cook: 10 mins
| Extra time: 5 mins, resting
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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These are a nice pancake and certainly better than a box mix. However, the slight flavor of vinegar sneaks through. When making these pancakes have the griddle ready, the vinegar in the sour milk and the baking soda react immediately.
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.