1. 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. 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.
2. Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about ¼ cup clarified butter (or neural oil) into the pan. When the surface of the butter starts to shimmer, ladle about ⅓ cup of the batter into the skillet for each pancake. Add more butter as pancakes cook.
3. 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. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more butter as needed.
4. Serve immediately with toppings of your choice and ENJOY :)
