Crispy-Edged Buttermilk Pancakes

1. Whisk Eggs

Whisk together a large egg and an egg yolk in a medium bowl. This step is essential because whisking incorporates air into the eggs, contributing to the fluffiness of your pancakes.

2. Mix Dry Ingredients

In a separate medium bowl, whisk together 2.5 tablespoons of baking powder, 2 tablespoons of granulated sugar, and 1 teaspoon of kosher salt. Doing this ensures that the leavening and seasoning are evenly distributed throughout the batter.

3. Combine Wet and Dry Mixtures

Pour in half of the 1.25 cups of whole milk and half of the 1 cup of all-purpose flour into the egg mixture, stirring gently with a wooden spoon. Once well mixed, add the remaining milk and flour along with 2 tablespoons of melted clarified butter. Stir until the batter is combined but still a bit lumpy.

4. Preheat Skillet

Preheat a large 12-inch cast-iron skillet or griddle over medium heat for about 5 minutes. Consistent heat is key for achieving those crispy edges. While the skillet is heating, get your clarified butter ready.

5. Cook Pancakes

Once the skillet is hot, pour in about 1/4 cup of clarified butter. Using a ladle, pour the batter onto the skillet, forming pancakes. Cook each pancake for about 2-3 minutes on each side. You'll know they are ready to flip when bubbles form on the surface and the edges start to brown. Use a spatula to flip the pancakes and cook until both sides are golden brown.

6. Keep Pancakes Warm

If you're making a large batch, keep the cooked pancakes warm by placing them on a wire rack set over a rimmed baking sheet in a preheated 300°F oven.

7. Serve Pancakes

When ready to serve, add pats of salted butter and drizzle with maple syrup. Enjoy the delightful contrast of the crispy edges and fluffy centers.