1 cup all-purpose flour
2 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup buttermilk
¼ cup milk
¼ cup condensed milk
2 tablespoon unsalted butter, melted
1 teaspoon almond extract
Vegetable oil for brushing
1/4 cup honey
Mix flour, sugar, salt, baking powder, and baking soda in a bowl.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature for 30 seconds.Add condensed milk, butter, and almond extract.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
Increase heat to medium and generously brush a non stick pan with oil.
When oil is considerably hot, pour batter, about ¼ cup at a time.
When pancake bottoms are golden brown and tops start to bubble, flip.
Cook until pancakes are golden brown on remaining side.
You can pour honey to enhance the taste.