Crispy Pancakes
Crispy Pancakes
Ingredients
For the Pancake Batter
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 lemon, zested
For the Meringue
- 2 large egg whites
- 2 tablespoons powdered sugar, sifted
For Cooking and Serving
- 1/2 cup unsalted butter, for clarifying
- 2 tablespoons salted butter, for topping
- 1/2 cup maple syrup, for topping, or as needed
Instructions
- 1
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.
⏱️ 2 min
- 2
Pour the whole milk into the egg yolk and sugar mixture and whisk until fully incorporated.
⏱️ 1 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 1 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 8 min
- 10
Stack the crispy pancakes on a plate. Top with a slice of salted butter and generously drizzle with maple syrup. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pancakes
For the Pancake Batter
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 lemon, zested
For the Meringue
- 2 large egg whites
- 2 tablespoons powdered sugar, sifted
For Cooking and Serving
- 1/2 cup unsalted butter, for clarifying
- 2 tablespoons salted butter, for topping
- 1/2 cup maple syrup, for topping, or as needed
Instructions
- 1
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.
⏱️ 2 min - 2
Pour the whole milk into the egg yolk and sugar mixture and whisk until fully incorporated.
⏱️ 1 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 8 min - 10
Stack the crispy pancakes on a plate. Top with a slice of salted butter and generously drizzle with maple syrup. Serve immediately and enjoy!
⏱️ 1 min