Fluffy Pancakes

• Make the Soured Milk: Combine milk and white vinegar in a medium bowl or liquid measuring cup. Stir briefly and set aside for 5 minutes until slightly thickened and curdled.

   

• Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt until completely blended.

   

• Mix Wet Ingredients: Whisk the egg and melted butter into the soured milk mixture until fully incorporated.

   

• Combine Wet and Dry: Pour the soured milk mixture into the dry flour mixture. Whisk gently just until combined. Do not over-mix; small lumps in the batter are expected and necessary for tenderness.

   

• Rest the Batter: Allow the batter to sit undisturbed at room temperature for 5 minutes to activate the leavening process.

   

• Preheat the Skillet: Heat a large skillet or griddle over medium-low heat. Lightly coat the cooking surface with non-stick cooking spray or a thin film of oil.

   

Portion Batter: Pour $frac{1}{4}$ cupfuls of batter onto the hot skillet, leaving space between each pancake for expansion.

• Cook First Side: Cook for 2 to 3 minutes until bubbles form across the surface, pop, and leave open holes, and the edges appear set and dry.

   

• Flip and Finish: Slide a wide spatula beneath the pancake and flip carefully. Cook the second side for 1 to 2 minutes until golden brown and cooked through in the center.