Carolyn Creighton, Hazel Green
In large mixing bowl, stir together milk and vinegar.
Let stand for 5 minutes so it can sour. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Whisk eggs and butter into milk mixture.
Add flour mixture and whisk just until combined.
Spray a frypan and heat to medium.
Place 1/3 cup of batter per pancake on griddle, leave room for pancakes to spread.
Cook until bubbles appear, about 1 to 1-1/2 minutes.
Flip and cook for an additional minute.
For any pancakes left: Wrap each one in plastic wrap, place in a ziplock bag, and freeze.
Unwrap and put in either a microwave or toaster.
Additionally, you can heat them in an oven at 300 degrees for 5 minutes.