Add all dry ingredients into a medium bowl and whisk until incorporated.

Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.Pro tip: When flour is mixed with liquids, the two natural proteins present in wheat, link together to form gluten. More gluten formation, results in chewier or less tender pancakes. By coating every flour molecule with the fat (in this case butter), it inhibits the liquid to come in contact with those natural proteins, thus resulting in super soft texture.

Add milk and vinegar, whisk until just combined. Batter should be slightly thick, pour easily but not be runny. Whisk in a splash of milk, if batter looks thick. Tip: It is important not to over-mix your eggless pancake batter. The more you stir the batter, the more gluten develops, resulting in a toucher pancake.Pro tip: The consistency of the batter affects the texture of the pancakes. So, getting the right consistency is absolutely critical in making the best recipe. It should be slightly thick, and pour easily but not be runny. Refer notes for trouble shooting tips.

Cook pancakes - Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup of batter into the skillet, spreading into a circle, but not too thin.

Cook for about 1 and ½ minutes, until few bubbles appear on top and the bottom is golden brown. Turn over and cook for an additional minute ( the centre should spring back when touched).

Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.