The Crispiest Pancakes Ever — Inspired by Chez Ma Tante, Brooklyn

A Pancake Worth Burning (Almost)

The first time I tried the  pancakes at Chez Ma Tante — a cozy French-Canadian restaurant in Brooklyn — I was blown away. The edges were  nearly burnt , audibly crisp, while the inside stayed impossibly light and custardy. It was everything a pancake should be — buttery, golden, and slightly caramelized.

This recipe is my ode to those legendary pancakes. The secret?  Clarified butter and a touch of courage. You’ll need to fry these until they’re just shy of burnt to achieve that signature crackly exterior. The result is a stack of pancakes that’s crisp on the outside, soft on the inside, and rich with the aroma of toasted butter.

The Secret to Crispy, Fluffy Pancakes

Most pancakes rely on oil or standard butter, but using  clarified butter changes everything. Because it’s pure butterfat (with the milk solids removed), clarified butter can reach higher temperatures without burning. That allows the batter to  fry instead of steam, creating those crisp, caramelized edges while keeping the interior tender and fluffy.

The  lemon zest adds a hint of brightness that cuts through the richness, while the whipped  egg white keeps the texture light. And yes — you’ll need plenty of clarified butter in the pan, almost like shallow-frying.

If you’re feeling ambitious, make the batter a day ahead — it holds up for a few days in the fridge. Just note that the pancakes won’t be quite as fluffy since the egg whites will naturally deflate over time.

The Crispiest Pancakes

Yield: 8-10 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Pancake Mix

• 140 g all-purpose flour, sifted

• 25 g baking powder

• 28 g sugar

• 3 g salt

• 1 lemon, zested

• 1 egg white

• 2 egg yolks

• 150 g whole milk

• 100 g buttermilk

• 30 g clarified butter, melted

For Cooking

• ~250 g clarified butter

To Serve

• Salted butter

• Maple syrup

Instructions

1. Whisk the Base
   In a large bowl, whisk the  egg yolks with the  sugar until pale and fluffy. Add the  baking powder,  lemon zest, and  salt, and whisk until smooth

2. Build the Batter
   Pour in half the  milk and half the  flour, folding gently with a spatula. Add the remaining milk and flour, then stir in the  melted clarified butter until just combined — don’t overmix.

3. Whip and Fold
   In a separate bowl, whisk the  egg white to soft peaks. Gently fold it into the batter for lightness.

4. Fry in Clarified Butter
   Heat a  cast-iron skillet over medium-high heat with enough clarified butter to form a shallow layer (about ⅛ inch).
   
   Ladle in about ⅓ cup of batter per pancake. Fry for  3 minutes per side, or until the edges are dark brown and crispy — almost burnt.

5. Serve Immediately
   Stack high and serve with  salted butter and  maple syrup while still sizzling.