1 C. buttermilk
1 egg
2 T. canola oil
juice of 1/2 a lemon
1 tsp. vanilla extract
1/2 tsp. almond extract
1 C. all-purpose flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
blueberries
butter for cooking

Mix all wet ingredients together (milk, egg, oil, lemon juice and extracts). Combine the dry ingredients (flour, sugar, baking soda, baking powder and salt) separately, and whisk them into the wet ingredients. Heat a pan and add butter to coat. Make the perfect size pancake by ladling 1/3 C. batter onto the pan, and add a few blueberries to each cake. Cook on one side until bubbles form and the edges become crusty, about 3-5 minutes, then flip and continue cooking until pancakes are golden brown.