​​Chez Ma Tante’s Pancakes Ingredients 1 large egg, 1 eg | OzilookEN

​​Chez Ma Tante’s Pancakes

Ingredients

1 large egg, 1 egg yolk, 2 ½ tablespoons baking powder, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1 ¼ cups whole milk, 1 cup all-purpose flour, 1 cup plus 2 tablespoons clarified butter (or store-bought), melted, Salted butter, for serving (optional), Maple syrup, for serving

Preparation

Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.

Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.

Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.

Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.