Chez Ma Tante’s Pancakes
Updated May 11, 2019
Romulo Yanes for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large egg
1 egg yolk
2 ½ tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 ¼ cups whole milk
1 cup all-purpose flour
1 cup plus 2 tablespoons clarified butter (or store-bought), melted
Salted butter, for serving (optional)
Maple syrup, for serving
Nutritional analysis per serving
25 grams carbs; 123 milligrams cholesterol; 401 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 20 grams saturated fat; 33 grams fat; 380 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about ¼ cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about ⅓ 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 ⅛ inch of fat in the bottom of the pan at all times.
- Step 3
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.
- Step 4
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.
The batter can be made ahead and refrigerated overnight. You might need to increase cook time on the pancakes by 1 minute or so on each side.
Private Notes
Comments
For anyone trying these out and turned off by all the pearl-clutchers with the "TOO GREASY AND SALTY OMG MY STARS AND GARTERS": make sure your pan is nice and hot before adding the clarified butter, then make sure the butter is hot before adding the batter. I bet their pans/butter weren't hot enough, which would indeed give you a heavy, greasy pancake. If, on the other hand, you just don't like butter and salt then don't make these, make a different pancake. Good lord.
Melt butter, more than the recipe calls for and put in in the refrigerator. As it cools, the fat solids will rise to the top. Remove the top layer of fat and the remainder is clarified butter. Also called Ghee in the grocery store.
You are never going to make really great pancakes until you get the right flour ! Not all purpose and heaven forbid not bread flour. You need soft wheat flour - biscuit flour. Try it you will taste the difference.
Absolutely delicious and easy!! This will be my favorite pancake recipe.
Phenomenal pancakes. Highly recommend.
These are decadent and no doubt terrible for me. I used unsalted butter everywhere it called for ghee and cooked them on two burners: some in a quality frying pan and some in cast iron. The cast iron made them better for sure but the frying pan wasn’t bad either. Surprisingly easy and fantastic.