1 cup (150g) self-raising flour
1/4 cup (55g) caster sugar
1/2 tsp bicarbonate of soda
1 cup (250ml) milk
20g butter, melted
2 tsp white vinegar
1 tsp vanilla extract
Melted butter, extra, to grease
Mixed berries, to serve
Maple syrup, to serve
Combine the flour, sugar and bicarbonate of soda in a medium bowl. Make a well in the centre. Pour the milk, butter, vinegar and vanilla into the well and use a balloon whisk to stir until smooth.
Heat a medium non-stick frying pan over medium heat. Lightly brush with melted butter to grease. Pour a ¼-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
Place the pancakes on serving plates. Top with mixed berries and drizzle with maple syrup. Serve immediately.