Fluffy Buttermilk-Style Breakfast Pancakes

1. Make your quick buttermilk: pour the milk into a jug, add the white wine vinegar, stir once and leave to sit for 5 minutes. It will curdle slightly — that's exactly what you want.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Crack the egg into the soured milk and whisk in the melted butter and vanilla extract until combined.

4. Pour the wet ingredients into the dry and fold together with a spatula or spoon until just combined. A few lumps are fine — do not overmix or your pancakes will turn out tough and flat.

5. Let the batter rest for 5 minutes while you heat a non-stick pan or skillet over medium-low heat. Add a small knob of butter and let it melt and foam.

6. Pour roughly ¼ cup of batter per pancake into the pan. Cook until bubbles form across the surface and the edges look set — about 2 to 3 minutes.

7. Flip once and cook for another 1 to 2 minutes until golden on the bottom. Resist the urge to press them down.

8. Transfer to a warm plate and repeat with the remaining batter, adding a little butter to the pan between each batch.

9. Serve in a stack with butter, maple syrup, or your favourite toppings.