Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.

Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.