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Combine milk and vinegar into 2-cup Pyrex measuring cup and set aside for 5 minutes.
Mix dry ingredients in medium bowl.
Whisk the egg and melted butter into the milk mixture.
Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Meanwhile, heat griddle or large skillet over strong medium-high heat.
Brush griddle generously with oil.
When water splashed on surface confidently sizzles, pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd.
When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
Re-oil the skillet and repeat for the next batch of pancakes.