Combine the milk and apple cider vinegar in a large jug and set aside to curdle for 15 minutes. Add the eggs, egg white, melted butter and vanilla and whisk to combine.

Whisk together the dry ingredients in a large bowl. Make a well in the center and pour in the curdled milk/egg mixture and whisk together until no visible dry bits of flour remain. Do not over mix - a few lumps here and there are totally fine. Set aside to rest and thicken slightly, 10-15 minutes (the mix can sit quite happily for up to an hour - the longer it sits, the thicker the pancakes will be).

Preheat a 26cm non-stick frying pan on medium heat. Once the pan is hot, brush with the melted butter and oil mixture and drop three large spoonfuls of batter into the pan, evenly spaced apart. Cook for 2-3 minutes until the batter has risen and you can start to see small bubbles on the surface. Carefully flip the pancakes over and cook for another 30-60 seconds until they are springy to the touch. Transfer to a wire rack and continue with the remaining batter. Make sure you don’t stir the batter in between, otherwise you’ll knock out the bubbles which will make for less fluffier pancakes!

The pancakes can be kept warm in a low oven while you cook the rest. Any leftover pancakes will keep for up to three days in the fridge - simply reheat in a dry pan or toaster. They are also delicious cold, spread with butter and jam!