Chez Ma Tante Crispy Fluffy Pancakes

Chef Jake Leiber of Chez Ma Tante in Brooklyn shows how to make his iconic pancakes–crispy on the outside, fluffy on the inside, and packed with rich, buttery flavour. From resting your batter to frying in clarified butter, these chef-level techniques will completely upgrade how you make pancakes at home. Link to Video: https://www.youtube.com/watch?v=StWK0MEuFKc

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% Daily Values based on a 2,000 calorie diet

Step 1

Separate the yolks from the whites for your 4 eggs and set the whites aside in a separate bowl to whip into soft peaks later.

Step 2

In a large bowl, mix together the egg yolks, and then the milk and vanilla.

Step 3

In a separate bowl, mix together the flour, sugar, baking powder, and kosher salt.

Step 4

Fold the wet ingredients into the dry ingredients until just combined.

Step 5

Finally, mix in the melted clarified butter.

Step 6

Let your pancake batter rest in the refrigerator for 30 minutes. This improves hydration and lets the fats cool to keep a better shape when your pancakes cook.

Step 7

Whip the four egg whites into soft peaks - foamy and able to hold shape, but not dry or stiff.

Step 8

Remove the pancake batter from the refrigerator and slowly fold the egg whites into the batter in 2-3 additions using a spatula just before cooking.

Step 9

Pre-heat your pan on medium-high heat for at least 5 minutes, then reduce to just a little less than medium.

Step 10

Stick the cold clarified butter to the tines of a fork and use it to butter you pan - it should start foaming and sizzling. Pour about 100 ml of batter for each pancake, letting it spread naturally.

Step 11

Try using a ladle to add your pancake batter to the pan.

Step 12

Cook for about 1 1/2-2 minutes, or until golden brown with crisp edges, then flip and cook for another 1 minute or so on the other side.

Step 13

Repeat with the remaining batter, adding more butter to the pan as needed. Serve warm with extra butter and maple syrup.