Friday, March 22, 2013

Duck Fat Pancakes

OK, so I bought duck fat and made latkes, but what to do with the rest? Well, if you’re anything like me, you’ll love these duck fat pancakes from Bon Appétit. They have awesome crispy edges and rock a sugar shack vibe. They remind me a bit of my friend the Legal Chef’s pancakes, which he makes by folding whipped egg whites in the batter and shallow-frying them in a pan. These are simpler, are the eggs go in whole, but they are thick and fluffy. Serve with lots of maple syrup!

2 cups plus 1 Tbsp. all-purpose flour
¼ cup plus 1 ½ tsp. cornstarch
1 tsp. baking powder
1 tsp. sugar
¼ teaspoon kosher salt
2 cups lactose-free whole milk
2 large eggs
duck fat (or clarified unsalted butter, melted, or vegetable oil) (about 1 cup)
pure maple syrup

Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl.

Whisk milk and eggs in a large bowl to blend. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.

Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a ¼-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1–2 minutes. Carefully flip (don’t burn yourself with oil spatters) and cook until golden brown and cooked through, 1–2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate. (I kept mine warm in the oven, since it does take a while to cook all the pancakes using just one pan. If you’ve got enough duck fat, keeping in mind that you may have to add some to the pan again at some point, you can always use two pans at once.)

Transfer pancakes to plates. Drizzle generously with syrup.

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