Whisk the All-Purpose Flour (2 1/2 cup), Granulated Sugar (2 tablespoon), Salt (1 1/2 teaspoon), Baking Powder (1 teaspoon), and Baking Soda (1 teaspoon) together in a large bowl. Add the Large Egg (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.
Add the Buttermilk (2 cup) and Milk (1/2 cup), and stir with spatula to combine. Add the Unsalted Butter (10 tablespoon) and stir until combined.
Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (to taste). After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.
If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.
Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.