Crispy Fried Pancakes

Ingredients

• 1.5 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 cup whole milk
• 1 large egg
• 2 tbsp melted butter
• 0.25 cup clarified butter (for frying; also known as ghee)
• salted butter (for serving)
• maple syrup (for serving)

Steps

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

2. 2

   In a separate bowl or measuring cup, whisk together the milk, egg, and melted butter.

3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined; the batter can be made a few days in advance and stored in the refrigerator.

4. 4

   Heat a generous amount of clarified butter in a skillet over medium heat until shimmering.

5. 5

   Ladle the batter into the skillet, ensuring there is enough clarified butter to 'drench' and fry the edges of the pancakes.

6. 6

   Fry the pancakes until the bottom is deep golden brown and almost burnt, then flip and cook the other side until crispy and the center is cooked through.

7. 7

   Remove the pancakes from the skillet and serve immediately while hot.

8. 8

   Top each stack with a generous pat of salted butter and plenty of maple syrup.

Notes

The creator emphasizes that the clarified butter is essential for achieving the specific 'fried' texture without burning the milk solids found in regular butter. The recipe is a modification of the famous Chez Ma Tante pancakes, adjusted for extra fluffiness.

Nutrition per serving

• pancakes
• brunch
• breakfast
• crispy
• fried
• comfort food