Pancakes by Martin Picard


YIELD: 12 pancakes, enough for 4 or 5 servings


1 L (4 cups) milk
5 eggs
560 g (4 cups plus 3 tablespoons) flour
40 g (¼ cup plus 1 tablespoon) cornstarch
15 g (4 teaspoons) baking powder
2 g (¼ teaspoon) salt
2 g (½ teaspoon) sugar
Duck fat 


Beat the eggs and milk together in a bowl until well
blended.  Set aside.
Mix all the dry ingredients and pour all at once into the
liquid ingredients.
Using a whisk, vigorously beat the batter until smooth.
Refrigerate for 1 hour. This resting period allows the baking
powder to activate.
In a large saucepan, heat the duck fat to 180°C (350°F).
There should be 4 to 5 cm (about 2 inches) of fat in the pan.
Using a baster or ladle, add 3 or 4 portions of batter to the
fat. Fry for about 1 minute, spooning the cooking fat over
the pancakes continuously so they puff up and crisp. Turn
the pancakes and continue frying for about 1 minute until
golden brown.
Using a slotted spoon or skimmer, remove the pancakes
from the fat and drain on paper towel. Keep warm. Repeat
with the remaining batter.
Transfer the pancakes to a serving plate and pour a generous
amount of maple syrup over them. Eat while hot.


The pancake batter will keep for 2 days in the fridge, but
the longer you wait, the less effective the baking powder
will be.

Dori Ross