Ingredients
  * 4 cups all-purpose flour
  * ½ cup  baking powder
  * ½ cup  granulated sugar
  * 3 tablespoons kosher salt
  * 2 lemons, zested
  * 4 large eggs plus 4 large egg yolks
  * 3 cups  whole milk
  * 8 tablespoons clarified butter, melted, plus 2 ¼ cups for cooking
  * butter, to serve
  * maple syrup, to serve

Directions
  - In a large bowl, whisk together the eggs and yolks with the sugar, lemon zest, and salt until incorporated and slightly creamed.
  - Add in the baking powder and stir to combine, then stir in half of the milk. 
  - Gradually stir in the flour until combined, then the remaining milk. Don’t worry about lumps! You don’t want to over-mix the batter. Whisk in the clarified butter and set aside.
  - Heat a generous amount of clarified butter over medium-high on a griddle top or large cast iron skillet. 
  - Pour pancakes onto griddle with a 4 ounce ladle and cook until bubbles begin to form, 2 minutes. Flip and cook another 1 to 2 minutes, until cooked through. 
  - Serve with the butter and maple syrup.