Chez Ma Tante’s Pancakes – The New York Times

I’m the chef-owner of Chez Ma Tante, and these are my pancakes. They honestly save the restaurant and I’m very proud of them now. We cook them on a griddle, and so we kind of float them onto an ocean of clarified butter, which results in this really nice crispy rim. And then they’re finished with salty butter and nice maple syrup. When you cook these at home, you want to make sure that you’re cooking them in a pan that’s really large. They’re kind of like freeform — the shape a little bit. And they need a little bit of room to expand. If they don’t have that, I don’t think that they’re really capable of creating the ring. They’ll get more of a domed shape. So honestly, an old cast iron is perfect. They’re nice and salty, but they have multiple textures, which is nice. It’s not just one thing.