1-2tablespoonsunsalted butter or vegetable oil for frying
to serve:
fresh saskatoon berries (optional)
sweetened condensed milk or pancake syrup
Instructions
In a large mixing bowl, whisk together the egg, oil, honey, milk, almond extract, lemon zest, and lemon juice.
Add the flour, almond flour, baking powder, baking soda, and salt. Beat only until combined.
Stir in the saskatoon berries.
Heat a griddle or skillet over medium heat. Grease lightly with butter or oil.
Use ¼ cup of batter for each pancake (a ¼-cup ice cream scoop works well). Drop the batter into the hot pan and spread it out lightly into a 4-inch circle with the back of a spoon. Cook the pancakes in batches until the underside is nut-brown, then flip and cook the other side. Grease the pan with more butter or oil for each batch.
Serve warm with sweetened condensed milk or pancake syrup and fresh saskatoon berries (if you have them).
Makes about 12 (4-inch) pancakes.
Notes
Fresh or frozen (use while still frozen) saskatoon berries can be used.