Combine milk and vinegar and stir lightly to mix. Let sit for 10 minutes to "sour". This will not actually taste sour, it's to help with the fluffiness!
Combine the dry ingredients in a large bowl and mix together.
In a smaller bowl, whisk the "soured" milk, eggs, vanilla, and melted butter together.
Pour wet ingredients into the dry ingredients and whisk together until most of the lumps are gone. Do not overmix. The batter will be thick, don't add any more liquid. Let the batter sit undisturbed for 10 minutes. Do not stir at all.
Gently spoon out the batter onto a lightly greased frying pan or griddle.
Add a few mini choc chips to each pancake as they are cooking.
Cook until bubbles appear on the pancakes and then flip with a spatula to lightly brown the other side. I did not add chocolate chips to both sides of the pancakes, just one side for effect +the cannoli filling has them in them!
Once pancakes are cooked, spread some cannoli filling on one half (non-choc chip side) of the pancake and gently fold the pancake over to create the cannoli "shell".
ENJOY!