In a medium bowl, combine milk with vinegar and set aside for 5 minutes to “sour”.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Whisk egg, butter and vanilla into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat and coat with non-stick cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes or until golden, then flip and cook until lightly browned on the other side. Serve with butter and syrup or fruit and whipped cream.