Almond Pancakes

Ingredients

• 1 cup bleached all-purpose flour
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup buttermilk
• ¼ cup milk
• 1 egg
• 2 tablespoons unsalted butter
• 1 teaspoon almond extract
• to taste vegetable oil

Steps

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