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In a large mixing bowl, combine the egg yolks and granulated sugar. Whisk vigorously until the mixture is light yellow and well combined, about 1-2 minutes.

Pour the whole milk into the egg yolk and sugar mixture and whisk until fully incorporated.

Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Whisk until just combined. Do not overmix; a few lumps are acceptable.

To clarify butter, melt the unsalted butter in a small saucepan over low heat. Once melted, continue to cook gently until the milk solids separate and sink to the bottom, and the butter becomes a clear yellow liquid. Skim off any foam from the top. Carefully pour the clear butter into a separate heatproof container, leaving the milk solids behind. Set aside.

In a clean, dry mixing bowl, beat the large egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the sifted powdered sugar and continue beating until stiff, glossy peaks form. This is your meringue.

Grate the zest of one lemon directly into the pancake batter. Gently fold in the prepared meringue into the batter using a spatula until just combined. Be careful not to deflate the meringue. The batter should be thick and fluffy.

Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add 1-2 tablespoons of the clarified butter to the hot pan, ensuring it coats the bottom.

Pour approximately 1/2 cup of pancake batter per pancake into the hot pan. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.

Flip the pancakes and continue to cook for another 2-4 minutes, or until they are a dark golden brown, almost burnt, creating a crispy exterior. Repeat with the remaining batter, adding more clarified butter to the pan as needed for each batch.

Stack the crispy pancakes on a plate. Top with a slice of salted butter and generously drizzle with maple syrup. Serve immediately and enjoy!


In a large mixing bowl, combine the egg yolks and granulated sugar. Whisk vigorously until the mixture is light yellow and well combined, about 1-2 minutes.

Pour the whole milk into the egg yolk and sugar mixture and whisk until fully incorporated.

Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Whisk until just combined. Do not overmix; a few lumps are acceptable.

To clarify butter, melt the unsalted butter in a small saucepan over low heat. Once melted, continue to cook gently until the milk solids separate and sink to the bottom, and the butter becomes a clear yellow liquid. Skim off any foam from the top. Carefully pour the clear butter into a separate heatproof container, leaving the milk solids behind. Set aside.

In a clean, dry mixing bowl, beat the large egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the sifted powdered sugar and continue beating until stiff, glossy peaks form. This is your meringue.

Grate the zest of one lemon directly into the pancake batter. Gently fold in the prepared meringue into the batter using a spatula until just combined. Be careful not to deflate the meringue. The batter should be thick and fluffy.

Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add 1-2 tablespoons of the clarified butter to the hot pan, ensuring it coats the bottom.

Pour approximately 1/2 cup of pancake batter per pancake into the hot pan. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.

Flip the pancakes and continue to cook for another 2-4 minutes, or until they are a dark golden brown, almost burnt, creating a crispy exterior. Repeat with the remaining batter, adding more clarified butter to the pan as needed for each batch.

Stack the crispy pancakes on a plate. Top with a slice of salted butter and generously drizzle with maple syrup. Serve immediately and enjoy!
