Chez Ma Tante’s Pancakes
Chez Ma Tante’s Pancakes
Ingredients
- 1 large egg
- 1 egg yolk
- 2 1/2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk
- 1 cup all-purpose flour
- 1 1/4 cups clarified butter, melted
- 1 lemon, zested
- 1 tablespoon salted butter, for serving, as needed
- 1/4 cup maple syrup, for serving, as needed
Instructions
- 1
In a large mixing bowl, whisk together the large egg, egg yolk, baking powder, granulated sugar, kosher salt, and the zest of 1 lemon until the mixture is light and fluffy.
⏱️ 3 min
- 2
Gradually add the whole milk and all-purpose flour to the egg mixture, alternating between the two. Stir gently until just combined. The batter should still have a few lumps; do not overmix.
⏱️ 2 min
- 3
Place a heavy-bottomed pan (preferably cast iron) over medium-high heat and allow it to preheat for 5 minutes.
⏱️ 5 min
- 4
Add 1/4 cup of the melted clarified butter to the hot pan. Ensure the butter is shimmering before adding the batter.
⏱️ 1 min
- 5
Ladle approximately 1/3 cup of batter per pancake into the pan. Cook for 2 to 3 minutes per side, or until the edges are dark and crispy and the center is cooked through. Replenish the clarified butter in the pan as needed between batches to maintain consistent cooking.
⏱️ 8 min
- 6
Serve the pancakes immediately with a pat of salted butter and a generous drizzle of maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chez Ma Tante’s Pancakes
- 1 large egg
- 1 egg yolk
- 2 1/2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk
- 1 cup all-purpose flour
- 1 1/4 cups clarified butter, melted
- 1 lemon, zested
- 1 tablespoon salted butter, for serving, as needed
- 1/4 cup maple syrup, for serving, as needed
Instructions
- 1
In a large mixing bowl, whisk together the large egg, egg yolk, baking powder, granulated sugar, kosher salt, and the zest of 1 lemon until the mixture is light and fluffy.
⏱️ 3 min - 2
Gradually add the whole milk and all-purpose flour to the egg mixture, alternating between the two. Stir gently until just combined. The batter should still have a few lumps; do not overmix.
⏱️ 2 min - 3
Place a heavy-bottomed pan (preferably cast iron) over medium-high heat and allow it to preheat for 5 minutes.
⏱️ 5 min - 4
Add 1/4 cup of the melted clarified butter to the hot pan. Ensure the butter is shimmering before adding the batter.
⏱️ 1 min - 5
Ladle approximately 1/3 cup of batter per pancake into the pan. Cook for 2 to 3 minutes per side, or until the edges are dark and crispy and the center is cooked through. Replenish the clarified butter in the pan as needed between batches to maintain consistent cooking.
⏱️ 8 min - 6
Serve the pancakes immediately with a pat of salted butter and a generous drizzle of maple syrup.
⏱️ 1 min