CHEZ MA TANTE'S PANCAKES
At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. "I knew I wanted them to be really, really crispy," said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in "How America Eats," the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.
Provided by Daniela Galarza
Categories breakfast, brunch, quick, pancakes
Time 20m
Yield 6 to 8 large pancakes
Number Of Ingredients 10
Steps:
- 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. Using a wooden spoon, 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.
- Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
- 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 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. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.
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Gillian Abbott
[email protected]I'm not sure about the vinegar in the recipe. I've never seen that before.
Alex Owusu
[email protected]This recipe seems easy enough. I'll have to give it a try.
Hasina Hasina
[email protected]I can't wait to try these pancakes with different toppings.
FriXa
[email protected]These pancakes are perfect for a lazy Sunday morning.
Donnie Grissom
[email protected]I love the fact that these pancakes are made with whole wheat flour. It makes them a healthier option.
Jonathan Blackmon
[email protected]These pancakes are a family favorite. We make them every weekend.
Md jholil Ahmed
[email protected]I've been making these pancakes for years and they never disappoint.
Khim Thapa
[email protected]I'm so glad I found this recipe. These pancakes are now my go-to breakfast.
Joce Thanks
[email protected]These pancakes were a great way to start my day.
M asghar Muhammad
[email protected]I will definitely be making these pancakes again. They were so good!
Garima anil
[email protected]Best pancakes ever!
Ripoun Khan
[email protected]These pancakes are amazing! I love the way they taste and how easy they are to make.
Suruz Sorkar
[email protected]I've tried many pancake recipes, but this one is by far the best. The pancakes are always light, fluffy, and delicious.
Dover Olayinka (Dover'o)
[email protected]The pancakes were easy to make and the ingredients were easy to find. I will definitely be making these again!
Taya Biggs
[email protected]I made these pancakes for my family on Sunday morning. They were a hit! Everyone loved them, even my picky kids.
Tomilola
[email protected]These pancakes were delicious! They were light and fluffy, with a slightly crispy edge. I loved the hint of vanilla and cinnamon.