How to Make It
Whisk the semolina, durum flour, baking soda, and brown sugar together. Set aside.
In a separate bowl, mix the eggs, milk, mascarpone, vanilla extract and lemon zest together. Add warm brown butter and mix for a minute more—this will help to better incorporate the mascarpone.
Gently mix the wet ingredients into the dry ingredients. It’s OK if the mixture seems a bit too watery—that’s how it should be.
Refrigerate for 4 hours and test your batter. Quickly make a small pancake on the stove to see if the consistency feels right. Semolina hydrates slow and steady, so if the batter seems too thick, add a bit more milk and let the mixture sit and soak for a few more hours.
Add 1 tablespoon of clarified butter to a cast iron skillet over medium-high heat. Once the butter starts to smoke, lower the heat to medium and fill the pan with 1 inch pancake batter. You now have two choices: Continue cooking your pancake on the stovetop, or place it inside your preheated oven set at 375°F. Cook for 5 minutes and flip for another 2 to 3 minutes.
Top with a slab of butter, mint sprigs, and fresh fruit like figs and berries. Feel free to pour pure maple syrup all over it, too.