Extra Crispy Thin Pancakes

Ingredients

• 1 egg
• 1 egg yolk
• 2 tbsp baking powder
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1.25 cup whole milk
• 0.67 cup all-purpose flour (author suggests replacing 1/3 cup with soft wheat flour for flavor)
• 0.33 cup soft wheat flour (used for flavor; can use all-purpose if unavailable)
• 2 tbsp clarified butter (melted; for the batter)
• 0.75 cup clarified butter (or neutral oil; for cooking)

Steps

1. 1

   Whisk the whole egg and the extra egg yolk together in a medium bowl.

2. 2

   Add the baking powder, granulated sugar, and kosher salt to the eggs. Whisk vigorously until the mixture is smooth and fluffy.

3. 3

   Pour in half of the milk and half of the flour (or flour blend). Stir to combine.

4. 4

   Add the remaining milk and flour, along with the 2 tablespoons of melted clarified butter. Stir briefly just until the batter comes together; it should still be somewhat lumpy.

5. 5

   Heat a large 12-inch cast-iron skillet or griddle over medium-high heat for at least 5 minutes to ensure even heat distribution.

6. 6

   Pour about 1/4 cup of the clarified butter (or neutral oil) into the hot pan. Wait until the surface of the butter starts to shimmer.

7. 7

   Ladle about 1/3 cup of the batter into the skillet for each pancake. The batter should sizzle immediately.

8. 8

   Cook until the top of the pancake starts to bubble and the edges turn deep brown and crisp, about 2 to 3 minutes.

9. 9

   Use a spatula to flip the pancake. Cook until the second side is browned and crisp, another 2 to 3 minutes.

10. 10

    Repeat the process with the remaining batter, adding more clarified butter to the pan as needed to maintain the crispy edges.

11. 11

    Serve immediately while hot and crispy with browned honey butter, mashed berries, yogurt, and maple syrup.

Notes

The author notes that this recipe is adapted from NYT Cooking. For the best flavor, replace 1/3 cup of the all-purpose flour with soft wheat flour. Clarified butter is preferred over regular butter for cooking because it has a higher smoke point, allowing for higher heat and crispier edges without burning.

Nutrition per serving

• breakfast
• pancakes
• crispy
• brunch
• vegetarian
• cast iron cooking