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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Duck fat makes for a special treat; you can also use clarified butter or ghee, available at specialty foods stores. Ingredients:
2 cups whole milk |
2 large eggs |
2 cups plus 1 tablespoon all-purpose flour |
1/4 cup plus 1 1/2 teaspoons cornstarch |
1 teaspoon baking powder |
1 teaspoon sugar |
1/4 teaspoon kosher salt |
duck fat or clarified unsalted butter, melted (about 1 cup) |
pure maple syrup |
Directions:
1. Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.
2. Melt duck fat in a large skillet to a depth of 1/3 over medium heat. Using a 1/4-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1-2 minutes. Flip and cook until golden brown and cooked through, 12 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.
3. Transfer pancakes to plates. Drizzle generously with syrup.
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