Mix together the milk, egg, sour cream, and vinegar.
In a separate bowl, mix together flour, sugar, salt, pepper, and baking powder.
Pour the wet ingredients into the dry ingredients and mix. The batter may be a little lumpy but that's ok.
Place the batter in the refrigerator to rest for 10 minutes.
After the batter has rested, add the corn, cheese, bacon, and herbs.
Heat a large skillet on high.
Add the canola oil.
Turn the heat down to medium.
Scoop pancake batter onto skillet.
When you see small holes form on the top of the batter, it's time to flip the pancake.
Cook for another few minutes until you see the edges start to crisp.
Remove the pancakes from the skillet.
Garnish with sour cream and fresh parsley.