Duck Fat Pancakes
['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.']
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.
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.
Transfer pancakes to plates. Drizzle generously with syrup.
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