These classic pancakes are a weekend go-to. Not everyone has buttermilk on hand, so I've used a technique below to ‘sour’ milk which is a good alternative. Most people always have milk and vinegar in the house, so it means you can whip these up without any ‘special’ ingredients. Soured milk or buttermilk gives the pancakes a light fluffy texture, and a slight tang, which is a good flavour balance to the sweet maple syrup. If you have buttermilk feel free to use it in place of the milk/vinegar combination. 

Time: 5 minutes preparation | 10 minutes cooking  
Serves: Makes 7 
 
¾ cup milk  
2 tablespoons white vinegar 
1 cup flour  
1 teaspoon baking powder  
½ teaspoon baking soda 
½ teaspoon salt 
2 tablespoons castor sugar 
2 tablespoons butter, melted 
1 free-range egg 
Cooking spray  
 
To serve 
Maple syrup
Butter 
Berries 
 
Combine the milk and vinegar together in a small bowl and set aside for 5 minutes to ‘sour’. Put two cast iron skillets or frying pans onto medium heat to warm while you prepare the batter.  
 
In a large bowl, sieve the flour, baking powder, baking soda and salt. Add the sugar and stir to mix and then make a well in the centre. Add the melted butter and egg to the soured milk and whisk too well. Add the wet ingredients to the dry and whisk until smooth and lump-free.  
 
Spray the frying pans with cooking spray (I use cooking spray not butter, as butter burns), and cook 1/3 cup amounts, spreading out slightly, until bubbles appear on the surface. Flip and cook on the other side until brown. Repeat until all the pancakes are cooked, stacking them as you go to keep warm.   
 
To serve, spread with butter, pour over the syrup and add your favourite berries on top.