Add the heavy cream, sugar, vanilla bean paste, and kosher salt to the bowl of a stand mixer, fitted with the whisk attachment.

Whisk on medium for 30 seconds, then increase the speed to high and whisk for another minute, or until medium peaks form. Cover the bowl and refrigerate until ready to use.

Preheat the oven to 250°F (121°C). Set a wire rack into a sheet tray and set aside.

Whisk the eggs and yolks together in a medium bowl. Add baking powder, sugar and salt, whisk until smooth and fluffy. Pour in half the buttermilk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining buttermilk and flour plus ¼ cup clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.

Add ¼ cup of clarified butter to a large 12-inch (30 cm) cast-iron skillet or griddle over medium-low for 2 minutes. When the surface of the clarified butter starts to shimmer, ladle about ⅓ cup of the batter into the skillet. Add more clarified butter as the pancake cooks to keep about ⅛ inch (3.2 mm) of fat in the bottom of the pan at all times.

Cook until the top of the pancake starts to bubble and the edges turn brown and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes.

Transfer to the prepare sheet tray and place in the oven to keep warm.

Repeat to cook the remaining pancakes, adding more clarified butter as needed.

Transfer 3-4 pancakes to a serving plate and top with butter, syrup, whipped cream and orange zest.