Instructions

1. 1
   Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. 2
   Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. 3
   Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
4. 4
   Whisk in egg, butter, and almond extract.
5. 5
   Add wet ingredients to dry ingredients and whisk until just mixed.
6. 6
   Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
7. 7
   Increase heat to medium and generously brush skillet or griddle with oil.
8. 8
   When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.
9. 9
   Work in batches, if necessary, to avoid overcrowding.
10. 10
    When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
11. 11
    Cook until pancakes are golden brown on remaining side.
12. 12
    Repeat, brushing skillet or griddle with oil.
13. 13
    Serve hot.