Classic Eastern Butter Pancakes

In a large mixing bowl, combine the flour, baking powder, and salt.

In a separate small bowl, whisk together the milk, vinegar, melted butter, and egg until well combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.

Let the batter sit for 5 minutes to allow the vinegar to activate the leavening.

Heat a non-stick skillet or griddle over medium heat and lightly grease.

Pour 1/4 cup of batter for each pancake onto the hot surface.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for another 2 minutes, or until golden brown.

Serve warm with your favorite toppings.