🥞 Pancakes

Chef notes

The first pancake is always a disaster, I don't know why but it just is, every single time. After that they come out way better. The trick is not overmixing the batter or they get tough, and waiting until you see bubbles before you flip. Powdered sugar on top is the move.

Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Milk
• Eggs
• Butter
• Vanilla extract

Recipe

1. 1.Preheat the oven to 250°F and set a wire rack on a sheet tray to keep pancakes warm.
2. 2.Whisk eggs and yolks in a medium bowl. Add baking powder, sugar, and salt, whisk until smooth. Pour in half the buttermilk, then half the flour, and stir to combine.
3. 3.Add the remaining buttermilk, flour, and ¼ cup clarified butter. Stir briefly until the batter just comes together. It should still be a little lumpy.
4. 4.Heat ¼ cup clarified butter in a large cast-iron skillet or griddle over medium-low for 2 minutes until shimmering. Ladle about ⅓ cup of batter per pancake. Add more butter as needed to keep about ⅛ inch of fat in the pan.
5. 5.Cook until the top starts to bubble and the edges turn brown and crisp, 2–3 minutes. Flip. The cooked side should be very crispy with a dark ring around the edge. Cook the second side until browned, 2–3 minutes more.
6. 6.Transfer to the sheet tray and keep warm in the oven. Repeat with remaining batter.
7. 7.Serve with butter, syrup, and whipped cream.