Silver Dollar Pancakes

Steve and I had only known each other for about three months when he brought me to his parents' house to visit, and these pancakes were made for us for breakfast that first morning by his dad. After we were married, Steve told me that I just had to get the recipe for his mother's pancakes because they were better than anything else out there, and I'm inclined to think he was right. This recipe makes a very thin, light pancake. Steve's favorite topping is cinnamon sugar, as is Kellen's, but I happen to favor powdered sugar, and Madison will take anything sweet!
2 cups flour
1 tsp salt
1 tsp baking soda
3 tbsp sugar
2 cups milk
2 tbsp white vinegar
2 tsp vanilla
2 eggs

Mix dry ingredients together in medium bowl. In another, smaller bowl, combine the vinegar and milk; allow to sit for just a couple of minutes to sour. Add milk mixture to dry ingredients gradually, whisking continually to avoid lumps. Mix in the eggs and vanilla. Choose either a large kitchen spoon for making 2" silver dollar pancakes, or a ladle for making larger pancakes. Cook on medium to medium-high heat (about 325 on your griddle). The first side should cook just until the bubbles stop and the edges of the pancake are dry, then flip to cook the second side just until golden brown. Add your favorite toppings and enjoy!