I hadn’t ever made pancakes until we were creating our brunch menu at Chez Ma Tante. This recipe is based on one from How America Eats by Clementine Paddleford. Adding my own adjustments, using plenty of clarified butter – or bacon fat, the most delicious – has made these one of our most popular dishes… be careful when you’re cooking them as the extra fat in the pan can splatter. You can add banana, chocolate chips or blueberries to the first side just before flipping them. Serve with a large pat of butter and lots of maple syrup.

Chez Ma Tante Pancakes

Category

Category name

Serves

Makes 9 to 10 pancakes

Ingredients

  • 2 whole eggs
  • 2 egg yolks
  • ¼ cup granulated sugar
  • 1 tablespoon salt
  • Zest of 1 lemon
  • ¼ cup baking powder
  • 2 cups whole milk
  • 2 cups all-purpose flour
  • ¼ cup clarified butter or bacon fat
  • 2 cups clarified butter or oil, for frying
  • Vermont butter, at room temperature, for serving
  • Vermont maple syrup, for serving

Method

  1. In a medium bowl, whisk together the eggs, egg yolks, sugar, salt and lemon zest. Add the baking powder and whisk again until completely smooth. You will see the mixture bubble a little as it activates. Add a little of the milk, whisking to loosen the mixture, before adding about one third of the flour and then one third of the remaining milk, whisking to make a smooth batter. Continue alternating the flour and the milk until all the milk and flour are incorporated. Do not overwork the batter. A few lumps are okay as they will hydrate as the batter rests. Finally, whisk in the clarified butter or bacon fat. The batter should now have a glazy look and the whisk should leave a ribbon of batter on the surface when drizzled. If the batter feels runny, add a little more of flour or if too thin, add more milk. Let the batter rest for about 30 minutes.
  2. To cook the pancakes, heat a large, cast iron or heavy-bottomed skillet over medium to medium-low heat. Add enough clarified butter to cover the entire bottom with about ¼-inch. Once it begins to shimmer, carefully ladle about 2 ounces of the batter into the center of the pan, the batter should sizzle gently. Carefully, give the pan a little shake to make sure the pancake is not sticking. The trick to getting a crispy outer ring is the proper pan-temperature, an adequate amount of fat and taking the time to allow them to brown. Adjust the heat as needed. Bubbles will begin to emerge on the surface of the pancake and it will dry slightly. Watch as the sides of the pancakes cook. The longer they cook on the first side the more they will rise. If you flip them too early, they will deflate. Cook the pancakes on their first side until they are golden brown, 3 to 4 minutes, then flip them and finish cooking for 1 to 2 minutes more.
  3. Repeat with the remaining batter, adding and ­­­­­heating additional butter between pancakes to maintain the ¼-inch depth.
  4. Serve with a large pat of butter and plenty of maple syrup.