In a mixing bowl, stir together the milk, oil, lemon juice and vanilla. Let stand for 5 minutes.
Sift in the flour, cornflour and baking powder and mix.
It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Add a drizzle of oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden.