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MISO HONEY BUTTER PANCAKES
cook:
1 h
241,727 views (with Spiced Apples and Brown Butter Miso Maple Syrup)
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Honey Butter
1 stick (113 g) unsalted butter, softened
2 –4 tbsp honey (to taste)
For the Spiced Apples
1 Honeycrisp apple, peeled, cored, and sliced thin (1/2 cm slices)
2 tbsp unsalted butter
3 tbsp dark brown sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom (optional)
¼ tsp freshly grated nutmeg
1 tbsp bourbon
1 tbsp lemon juice
pinch of kosher salt
For the Brown Butter Miso Maple Syrup
1 stick (113 g) unsalted butter
½ cup maple syrup
½ cup honey
1 tbsp red miso paste
2 ice cubes (to halt browning and preserve water content)
For the Pancakes
7 oz (200 g) all purpose flour
26 g (about 2 tbsp) granulated sugar
1 ½ tsp kosher salt
2 tsp baking powder
½ tsp baking soda
2 cups buttermilk (room temperature)
1 large egg (room temperature)
3 tbsp unsalted butter (browned and slightly cooled)
TOOLS
broiler
refrigerator
Babish nonstick skillet
Babish saute pan
stand mixer with whisk attachment
Babish mixing bowls
Babish tiny whisk
ladle
rubber spatula
wooden spoon
Babish tongs
Babish measuring cups and spoons set
ramekin
Babish paring knife
Babish cutting board
grater
Butane torch
ice cube tray or freezer, optional
squeeze bottle, optional
thermometer, optional
cooling rack, optional
DIRECTIONS
1.
For the Honey Butter
1.
Whip the softened butter in a stand mixer fitted with a whisk attachment until light and fluffy.
1 stick (113 g) unsalted butter, softened
2.
Gradually whip in the honey, starting with 2 tbsp and adding more to taste. Scrape the honey butter into a container and set aside at room temperature.
2 –4 tbsp honey (to taste)
3.
For the Spiced Apples
1.
Melt the butter in a nonstick skillet over medium heat and add the apple slices, sautéing for about 1 minute until they begin to soften.
2 tbsp unsalted butter
1 Honeycrisp apple, peeled, cored, and sliced thin (1/2 cm slices)
2.
Add the brown sugar, cinnamon, ginger, cardamom (if using), nutmeg, and a pinch of salt, tossing to coat the apples evenly.
3 tbsp dark brown sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom (optional)
¼ tsp freshly grated nutmeg
pinch of kosher salt
3.
Continue cooking until the apples are tender and caramelized, then carefully add the bourbon and ignite if desired, allowing the alcohol to cook off.
1 tbsp bourbon
4.
Finish the apples with a squeeze of lemon juice to brighten, then remove from heat and set aside.
1 tbsp lemon juice
5.
For the Brown Butter Miso Maple Syrup
1.
Brown the butter in a sauté pan over medium heat, swirling frequently.
3 tbsp unsalted butter (browned and slightly cooled)
2.
Once browned, remove from heat and immediately add two ice cubes to cool and stabilize the butter.
2 ice cubes (to halt browning and preserve water content)
3.
Whisk in the maple syrup and honey, then add the red miso paste, whisking until fully emulsified. Set aside; the syrup will thicken as it cools.
½ cup maple syrup
½ cup honey
1 tbsp red miso paste
4.
For the Pancakes
1.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the buttermilk and egg.
7 oz (200 g) all purpose flour
26 g (about 2 tbsp) granulated sugar
1 ½ tsp kosher salt
2 tsp baking powder
½ tsp baking soda
2 cups buttermilk (room temperature)
1 large egg (room temperature)
2.
Gently combine the wet and dry ingredients, then slowly stream in the cooled browned butter while whisking, mixing until just combined (a lumpy batter is ideal).
3.
Let the batter rest for about 30 minutes if possible.
4.
Preheat the broiler to medium and preheat a small nonstick skillet over medium heat. Pour about two small ladlefuls of batter into the dry skillet, aiming for a thick pancake about 6–8 inches across.
5.
Cook until the bottom is deeply golden brown and bubbles on the surface start to break and stay broken.
6.
Transfer the pan to the broiler to finish cooking the top, rotating if needed for even browning.
7.
Once puffed and cooked through, remove carefully. Repeat with remaining batter.
8.
For the Assembly
1.
Stack the pancakes and top with the spiced apples. Add a generous scoop of honey butter and drizzle liberally with the brown butter miso maple syrup. Serve immediately.
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