Recipe

Step 1: Beat the eggs and milk together in a bowl until well blended. Set aside.

Step 2: 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.

Step 3: In a large saucepan, heat the duck fat to 350°F. There should be about 2″ of fat in the pan.

Step 4: 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.

Step 5: Using a slotted spoon or skimmer, remove the pancakes from the fat and drain on paper towel. Keep warm. Repeat with the remaining batter.

Step 6: 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.

See more recipes from Martin Picard.

Reprinted with permission from Martin Picard’s Sugar Shack Au Pied de Cochon (2012).