Pairs well with Miso Honey Butter Pancakes
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Miso Honey Butter Pancakes
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Thick and fluffy pancakes topped with spiced apples and a rich brown butter miso maple syrup.
00:30:00 total
Serves 2
medium
Breakfast
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Ingredients
- unsalted butter - 1 stick (113g) (softened)
- honey - 2–4 tablespoons (to taste)
- Honeycrisp apple - 1 (peeled, cored, and sliced thin (½ cm slices))
- unsalted butter - 2 tablespoons (for spiced apples)
- dark brown sugar - 3 tablespoons (for spiced apples)
- ground cinnamon - ½ teaspoon (for spiced apples)
- ground ginger - ¼ teaspoon (optional, for spiced apples)
- ground cardamom - ¼ teaspoon (optional, for spiced apples)
- freshly grated nutmeg - ¼ teaspoon (for spiced apples)
- bourbon - 1 tablespoon (for spiced apples)
- lemon juice - 1 tablespoon (for spiced apples)
- kosher salt - watch the video to see (pinch, for spiced apples)
- unsalted butter - 1 stick (113g) (for syrup)
- maple syrup - ½ cup (for syrup)
- honey - ½ cup (for syrup)
- red miso paste - 1 tablespoon (for syrup)
- ice cubes - 2 (to halt browning and preserve water content)
- all-purpose flour - 7 oz (200g) (for pancakes)
- granulated sugar - 26g (about 2 tablespoons) (for pancakes)
- kosher salt - 1½ teaspoons (for pancakes)
- baking powder - 2 teaspoons (for pancakes)
- baking soda - ½ teaspoon (for pancakes)
- buttermilk - 2 cups (room temperature, for pancakes)
- large egg - 1 (room temperature, for pancakes)
- unsalted butter - 3 tablespoons (browned and slightly cooled, for pancakes)
Instructions
- Make Honey Butter: Whip the softened butter in a stand mixer fitted with a whisk attachment until light and fluffy. Gradually whip in the honey, starting with 2 tablespoons and adding more to taste. Scrape the honey butter into a container and set aside at room temperature.
- Prepare Spiced Apples: 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. Add the brown sugar, cinnamon, ginger, cardamom (if using), nutmeg, and a pinch of salt, tossing to coat the apples evenly. Continue cooking until the apples are tender and caramelized, then carefully add the bourbon and ignite if desired, allowing the alcohol to cook off. Finish the apples with a squeeze of lemon juice to brighten, then remove from heat and set aside.
- Make Brown Butter Miso Maple Syrup: Brown the butter in a sauté pan over medium heat, swirling frequently. Once browned, remove from heat and immediately add two ice cubes to cool and stabilize the butter. 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.
- Prepare Pancakes: 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. 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). Let the batter rest for about 30 minutes if possible.
- Cook Pancakes: 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. Cook until the bottom is deeply golden brown and bubbles on the surface start to break and stay broken. Transfer the pan to the broiler to finish cooking the top, rotating if needed for even browning. Once puffed and cooked through, remove carefully. Repeat with remaining batter.
- Assembly: 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.
