Ingredients

• 2 cups whole milk
• 2 large eggs
• 2 cups plus 1 tablespoon all-purpose flour
• 1/4 cup plus 1 1/2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• Duck fat or clarified unsalted butter, melted (about 1 cup)
• Pure maple syrup
• Ingredient info: Look for rendered duck fat in the freezer section of better supermarkets, at specialty foods stores, and online at dartagnan.com.

Instructions

1. Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.
2. Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a 1/4-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. Flip and cook until golden brown and cooked through, 1-2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.
3. Transfer pancakes to plates. Drizzle generously with syrup.