Sift the flour into a large bowl, add the baking powder, sugar and salt, then stir to mix everything together. Pour the milk into a measuring jug, add the vinegar and vanilla and set aside for 5 minutes. Whisk the liquid into the flour mixture until smooth, then leave to rest for 5 minutes.

Heat a tablespoon of oil in a large non-stick frying pan and place over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process.

Serve the pancakes immediately with the berries and some maple syrup drizzled over.