These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.
1
3/4
cups
milk
1
tbsp
white vinegar
Combine the milk and vinegar in a medium bowl and set aside to sour.
2
1
cup
all-purpose flour
2
tbsp
white sugar
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
Combine the dry ingredients in a medium bowl and whisk together throughly.
3
2
tbsp
butter
1
egg
4
Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.
5
Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.