In small mixing bowl, add milk and white vinegar; set aside for a few minutes.

In another bowl, whisk together all dry ingredients.

To milk mixture, add cooled and melted butter, vanilla, egg and beat with whisk until blended.

Add to dry mixture and whisk about a minute until fully combined. Batter should be on thick side. If it doesn't appear pourable, add more milk, one tablespoon at a time until the consistency is right.

Important: Let mixture sit for about 10 minutes before using.

Grease cast iron, or heavy-bottom pan, with vegetable oil (I use a paper towel to spread). Heat pan to medium.

When ready (water droplets should "dance" when hot enough), pour batter with ice cream scoop or large spoon. If thick, spread a bit with the round side of the spoon or scoop.

When golden brown on bottom and when tiny bubbles pop in the center, flip. Cook for another minute. Repeat with remaining batter.

To serve with heart strawberries, see the image below.

Top with maple syrup, butter - or whatever you love with pancakes!