Buttermilk Pancakes: Without the Buttermilk.

3/4 cup milk

2 Tbsps. white vinegar (see note)

1 C all-purpose flour

2 Tbsps. white sugar (I used 3)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsps. melted butter

1 tsp. vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different from sour milk (modern homogenised, pasteurised milks do not normally sour; they become rotten, ill tasting). I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whip the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and stir with the whip until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.~~Al (Ales-Alexander) D Girvan.