1 1/2 cup whole milk
4 Tablespoons vinegar
2 cups all-purpose flour
6 Tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons melted butter
1 cup fresh cranberries, coarsely chopped
2 teaspoons orange zest, about 1/2 a navel orange
Combine the milk and vinegar in a medium bowl for 10 minutes. (Essentially, you’re making buttermilk)
Mix the dry ingredients together in a large bowl.
Add egg and melted butter to the soured milk and whisk to mix.
Pour wet ingredients into the dry and gently whisk by hand until flour is just incorporated. DO NOT over mix. If there are lumps, it’s okay. Just leave them.
Gently fold in cranberries and zest.
Let the batter sit, undisturbed for about 10 minutes. Do not stir it at all.
When you’re ready to cook your pancakes off, heat a pan or griddle over medium heat and melt 1/2 -1 tablespoon butter (do this for each pancake as you cook)
Gently pour a ¼ cup of batter onto your frying pan or griddle.
Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.