1Tablespoonwhite vinegar or lemon juicelemon juice is preferred
Add the lemon juice to the one cup of milk and mixallow to sit for five minutes and use as directed.
Instructions
Thoroughly mix the dry ingredients (and save this recipe so you never have to pay for pancake mix again). I prefer to mix the wet ingredients together and then combine the wet and dry. Do not over-mix this as your pancakes will not rise correctly.
Prepare a stick of butter by cutting it into pats to put on the pancakes as they are transferred from the skillet to a plate.
On a greased, heated skilled pour about a three inch circle of batter (it will spread out a bit) once bubbles form on the top, flip the cake and cook a bit longer. Remove to a dish on the side and butter while it's hot.