Chez Ma Tante’s Pancakes
At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt “I knew I wanted them to be really, really crispy,” said the chef de cuisine Jake Leiber He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in “How America Eats,” the seminal cookbook by Clementine Paddleford, an American food historian
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