Heat a frying pan to medium heat.
Place the dry ingredients in a large mixing bowl; self-raising flour, baking soda, caster sugar and salt. Use a fork or whisk to combine them.
Melt the butter and add to the dry ingredients along with the remaining ingredients; milk, vinegar, vanilla extract. Mix well, I use a wooden spoon at this stage.
Grease the pan, and place scoops of the egg-free pancake butter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
Flip and cook on the other side for 2-3 minutes.
Enjoy.