Combine milk and vinegar and set aside for it to sour. The sour milk/buttermilk makes them fluffier and tender.

Combine flour, sugar, salt, baking soda and baking powder in a large bowl.

Whisk egg, buttermilk,melted butter and vanilla in another bowl, pour the wet ingredients into the dry ingredients and whisk or fold gently till lumps are gone. The batter will be thick and creamy in consistency. Too thick butter will be undercooked and too runny butter will not fluff up. Do not over mix.

Heat pan on medium heat, coat with a little oil then pour ¼ cup of butter into pan, start with the middle then in circular motions. Cook till bubbles appear on the surface then flip with a spatula (slide the spatula under the pancake and use your wrist to gently flip) cook till brown.