In a small bowl, pour milk and vinegar and set aside.
Preheat a non-stick electric skillet to Medium High heat.
In a large bowl, combine flour, baking soda, baking powder, salt, sugar and give a quick whisk to combine. Add egg, vanilla and almond extracts, oil and milk mixture and whisk to combine. Fold in drained cranberries and slivered almonds. Let this sit for 2 minutes or so and give another quick whisk. Spray skillet with non-stick butter spray.
To make the Caramel Drizzle: Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil. Add add heavy cream while stirring. Reduce heat to a low simmer. Stir and cook until mixture comes together and thickens slightly. As mixture cools down it will thicken.
Using a 1/3 measuring cup as your guide, forming 5 inch circles, pour mixture of 2-4 cakes in the skillet. When edges appear to harden (min or two) and you see bubbles in the cakes, flip pancakes over. They should be golden brown. Cook pancakes on the other side for the same amount of time, a min or two, until golden brown. Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust with powdered sugar if desired.
NOTE: If you prefer, you can use 1 1/4 cup buttermilk and omit milk and vinegar.