Turns out, these pancakes are totally doable at home, especially if you try the caramel, banana-topped version at New York City’s Bessou. Chef Emily Yuen dropped by a random New Jersey apartment kitchen to demonstrate how to make her cult pancakes, and she lays out the tricks of the trade. First, beat egg whites to stiff peaks before folding them into the rest of the batter. Then, drop the batter into a hot pan and immediately move the pan into an oven.
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