Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 25 g granulated sugar
- 10 g baking powder
- 4 g baking soda
- 4 g kosher salt
Wet Ingredients
- 360 ml buttermilk, room temperature
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
Frying Fat
- 120 g clarified butter
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
In a medium mixing bowl, whisk the buttermilk, whole egg, egg yolks, melted unsalted butter, and vanilla extract until completely smooth and emulsified.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture until just combined. A few lumps are acceptable and desirable. Let the batter rest undisturbed for 10 minutes to hydrate the flour.
Place a 10-inch cast iron skillet over medium-high heat. Add 30 grams of clarified butter and heat until shimmering and just beginning to smoke, approximately 190°C (375°F).
Using a ladle, pour about a quarter of the batter into the center of the hot skillet. The clarified butter should immediately bubble aggressively around the edges. Fry undisturbed for 3 to 4 minutes until the bottom is a deep mahogany, the edges are distinctly crisped, and bubbles burst on the surface without filling back in.
Carefully slide a wide slotted spatula under the pancake and flip it in one swift motion. Cook the second side for an additional 2 to 3 minutes until deeply browned and the center is entirely set.
Transfer the pancake to a wire rack or serve immediately. Wipe the skillet clean of any burnt bits, add another 30 grams of clarified butter, and repeat the frying process with the remaining batter.
Chef's Notes
- Using clarified butter or ghee is non-negotiable for this technique. Standard butter contains milk solids that will burn acridly at the high temperatures required to get fritter-like edges.
- The extra egg yolks provide crucial fat and emulsification. Because we fry aggressively, the interior needs this extra richness to remain incredibly tender and distinctly contrast the shattering crust.
- Do not skip the batter resting period. Resting allows the flour to properly hydrate and the gluten to relax, ensuring a fluffy center despite the heavy, thick nature of the batter.
- When flipping these massive pancakes, commit to the motion. Hesitation will cause the heavy batter to spill or the pancake to fold on itself.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Separate pancakes with parchment paper before freezing.
Reheating: Reheat in a toaster or an oven at 175C (350F) for 5-7 minutes to restore crispness. Do not microwave.
