Pour the milk and vinegar into a bowl, gently stir, and allow it to sit for a few minutes.

Pre-heat a large skillet over medium-low heat.

Combine all of the dry ingredients into a mixing bowl and stir.

Add the egg and oil to the milk bowl, mix together. Then pour all of the liquid into the flour bowl.
Mix the wet and dry ingredients together until most of the lumps are out.

Lightly grease the pan and pour about 1/4 cup of batter for each pancake. Cook slowly and flip when the bottoms are golden and the edges start drying out. Cook for another minute or so.

Serve with butter and maple syrup, or fresh fruit and whipped cream