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  • -I think that, like,

  • something that chefs don't admit that often

  • is that they enjoy being angry.

  • Like, we like it. It's cathartic.

  • You get to yell at people, throw spatulas in the dish pit,

  • talk shit about guests who order eggs over-easy

  • because, for some reason, I can't do it,

  • and you think, like, I could, but I can't.

  • Hi. I'm Jake from Chez Ma Tante and Le Crocodile,

  • and I'm here to make pancakes.

  • What makes our pancakes special

  • is that we fry them in clarified butter.

  • I'm going to start off by making clarified butter,

  • which is really, really easy.

  • All you do is put cold butter in a pan

  • over, like, medium or medium-high heat

  • and heat it up to the point

  • where the milk solids have separated from the fat.

  • Skim it a little bit.

  • It gives it a much higher burning point.

  • And then I'm just going to pour it.

  • The pancakes also have clarified butter mixed into the batter,

  • so I'm going to melt our clarified butter.

  • [ Laughter ]

  • I'm just going to use my hands, 'cause whatever.

  • That's clarified butter.

  • Now we're making the batter.

  • Going to start off by cracking our eggs.

  • Another thing that makes this recipe special

  • is the use of egg yolks.

  • It makes them a little bit more rich

  • instead of just using whole eggs.

  • I'm going to add a couple of egg yolks.

  • Oh, fuck me.

  • Right over the garbage can.

  • ♪♪

  • The original recipe comes from a book called "How America Eats."

  • It's under the name Bittydick's Pancakes.

  • We decided we needed some brunch items.

  • Pancakes are a pretty obvious choice.

  • I did a little bit of research and ended up

  • with that Bittydick's recipe that we then changed

  • to be fluffier and crispier and brighter.

  • So, I'm going to add lemon zest now.

  • It's more important that you would think,

  • the zesting of the lemons in this.

  • I mean, they add obviously citrus aroma,

  • but it helps cut all the richness.

  • I have an ex-girlfriend who hated lemon in pancakes,

  • so this is, like, a little ode to her.

  • When we started making our pancakes, she said,

  • "Just tell me that you didn't put any lemon in it."

  • And of course, I did.

  • I actually like to cream my sugar,

  • which is something that you do when you're making cookies

  • or cake or anything like that.

  • I just like to make sure that as I'm incorporating things

  • that it's very even.

  • Add my salt also.

  • Something that I think is really important

  • is kind of activating your baking powder,

  • so I activate the baking powder

  • in the eggs with the salt and the sugar,

  • and that's what makes them fluffy.

  • Once I've kind of whisked out all the clumps

  • in the baking powder,

  • I'm going to add some milk.

  • I think we started out making probably 4 quarts of pancakes,

  • which we would then end up eating

  • because we didn't sell any.

  • Then we got busy,

  • and now we can go through,

  • like, over 100 quarts of pancake batter in a week.

  • You can absolutely make it ahead of time.

  • We make it like a day in advance.

  • I'm going to start incorporating flour little by little

  • just to make sure that it's not clumpy.

  • It is okay, though, to have clumps in your pancake batter.

  • It's totally fine.

  • If you whip it too hard, you'll whip out a lot of the air.

  • So, like, all of the work that the baking powder is doing

  • will kind of be negated by whisking too hard.

  • When I used to visit my aunt,

  • Chez Ma Tante apropos, in San Diego,

  • we would go to a Mexican diner basically,

  • and we'd eat pancakes and chili rellenos,

  • which surprisingly go really well together.

  • And the pancakes would come out,

  • and they were, like, black, almost burnt.

  • So when we set out to make pancakes originally,

  • the idea was that they would also be, like, almost charred,

  • which gives them a little bit of,

  • I think, complexity that people are probably a little nervous

  • at first, because you kind of want --

  • Like, everyone wants, like, golden-brown everything,

  • so I thought that it would be nice

  • to stir it up a little bit with dark pancakes.

  • ♪♪

  • I'm going to add some milk.

  • ♪♪

  • This is looking kind of loose.

  • I'm going to add a little bit of flour to tighten it up.

  • They're called pancakes for a reason.

  • I'm looking for, like, a cake-batter consistency.

  • You know when you're whisking cream or something,

  • and it starts to develop peaks?

  • You'll be able to see traces for a little bit

  • before it, like, disappears.

  • That's what you're looking for,

  • traces of your whisk and then traces of the batter.

  • I'm adding my butter now,

  • and you'll notice when you add your butter

  • that it gets, like, this really nice, like, glossy texture.

  • It's pretty.

  • Okay.

  • Ready to fry pancakes.

  • So, fortunately, I have

  • some clarified butter already prepared.

  • I'm going to put it into our pan.

  • ♪♪

  • And it's going to seem like a lot of fat.

  • That's because it is.

  • Okay. So now I'm smoking hot, which is a little bit too hot.

  • I'm going to add a little bit more butter.

  • It's also going to cool down the pan.

  • That's a nice sound.

  • It's frying well.

  • The old gold standard for when to flip a pancake

  • is when you start to see bubbles going.

  • I'll take it just a little bit further.

  • The scary thing about having an ocean of oil like this

  • in your pancake is flipping them.

  • And there's no real easy way to go about it.

  • You're going to probably splash hot butter.

  • ♪♪

  • You want to be pretty gentle with your pancake

  • until you're confident that it's cooked,

  • 'cause you could smack a lot of the air out of it.

  • But when I get closer,

  • I like to tap it

  • to make sure that it sounds right.

  • But also, like, if you tap it, and it starts to sputter --

  • If there's any, like, pancake batter

  • that's shooting out to any edges of the pan,

  • you know that it's not quite cooked yet.

  • And especially 'cause these are very thick pancakes,

  • you run the risk of undercooking them.

  • Part of the reason why I'm, like, not totally worried

  • about pan temperature when I'm looking for color

  • is that I can always kind of fry it on the other side again.

  • I'm going to flip it, actually,

  • and brown it just a little bit more

  • even though I already kind of have

  • a nice, little, like, burnt edge.

  • Why no toppings?

  • Because they're unnecessary.

  • If you make the most ordinary thing excellently,

  • like, who really cares?

  • So, I'd say this one is done.

  • And I'm just going to keep making pancakes.

  • My mother used to work in restaurants,

  • and she had lots of friends who were chefs.

  • So technically, the original recipe is one that you cook

  • almost without butter in the pan at all,

  • which is what the fat in the batter does.

  • It helps to, like, release.

  • That results in one of those, like, super evenly colored,

  • flat, but not crispy pancakes.

  • You'll notice that a fried pancake

  • develops a super crispy ring around the outside,

  • which is delicious and perfect, and that's the difference.

  • Now that we finished the pancakes,

  • we put more butter on top

  • and a generous amount of maple syrup.

  • I'm going to eat all three of these pancakes.

  • I'm going to take a really big bite.

  • ♪♪

  • ♪♪

  • Actually, my pancakes are very good.

  • My favorite part is that they're crunchy and salty.

  • I'm Jake, again, from Chez Ma Tante and Le Crocodile,

  • and for the recipe, you can click the link below.

  • ♪♪

  • ♪♪

  • No, but I have Taurus rising

  • and a Taurus moon,

  • so there we go.

-I think that, like,

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B2 中上級

ふわふわでクリスピーなパンケーキを作る方法 (How To Make the Fluffiest and Crispiest Pancakes)

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    林宜悉 に公開 2021 年 01 月 14 日
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