5,284 likes, 27 comments - nytcooking on October 16, 2024: "Here’s @mmtastytreats’s recipe, adapted by @gdanielagalarza: • 1 large egg • 1 egg yolk • 2½ tablespoons baking powder • 2 tablespoons granulated sugar • 1 teaspoon kosher salt • 1¼ cups whole milk • 1 cup all-purpose flour • 1 cup plus 2 tablespoons clarified butter (or store-bought), melted Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy. Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about ¼ cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about ⅓ cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about ⅛ inch of fat in the bottom of the pan at all times. Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed. Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven. Tip: The batter can be made ahead and refrigerated overnight. You might need to increase cook time on the pancakes by 1 minute or so on each side.".