Let’s Make: Miso Honey Butter Pancakes | Cook-Along with Babish

By Binging with Babish · 45 min

Ingredients

Instructions

1. Whip the softened butter until light and fluffy, then gradually whip in honey, starting with 2 tablespoons and adding more to taste. Set aside at room temperature.
2. Melt 2 tablespoons butter in a nonstick skillet over medium heat, add the apple slices and cook about 1 minute until they begin to soften.
3. Add the brown sugar, cinnamon, ginger, cardamom if using, nutmeg and a pinch of salt, tossing to coat. Cook until the apples are tender and caramelised.
4. Add the bourbon (ignite if you like, letting the alcohol burn off), finish with the lemon juice, then remove from heat.
5. Brown 1 stick of butter in a saute pan over medium heat, swirling often. Once browned, take off the heat and add two ice cubes to cool it.
6. Whisk in the maple syrup and honey, then the red miso paste, until fully emulsified. Set aside; the syrup thickens as it cools.
7. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In another bowl, whisk the buttermilk and egg.
8. Combine the wet and dry ingredients gently, then slowly whisk in the cooled browned butter until just combined; a lumpy batter is fine. Rest about 30 minutes if possible.
9. Preheat the broiler to medium and preheat a small dry nonstick skillet over medium heat.
10. Pour in about two small ladlefuls of batter to make a thick pancake 6–8 inches across. Cook until the bottom is deeply golden and bubbles break and stay broken on the surface.
11. Move the pan under the broiler to cook the top, rotating for even browning. Remove once puffed and cooked through. Repeat with the remaining batter.
12. Stack the pancakes, top with the spiced apples, add a generous scoop of honey butter and drizzle with the brown butter miso maple syrup. Serve immediately.

Summarized from Binging with Babish's video. Watch it for the details.

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EggGingerLemonBrown sugarAppleMisoButtermilk