Sweet Corn Pancakes with Miso Honey Butter
Ingredients
- 1¼ cups All-purpose flour
- 1½ tbsp Granulated sugar
- 1½ tsp Baking powder
- ½ tsp Diamond Crystal kosher salt
- 3 Large eggs whites and yolks separated
- 1¼ cups Buttermilk
- 1½ tbsp Butter melted and briefly cooled
- ½ tsp Vanilla bean paste
- 2 ears Fresh corn kernels cut off
- 2 tbsp Clarified butter or ghee for the pan
Miso Honey Butter
- 4 tbsp Butter softened
- 1 tbsp White miso paste
- 1 tbsp Honey
Instructions
- In a small bowl, combine softened butter with miso and honey until smooth and fully combined. Set aside at room temperature or optionally chill slightly.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, add the egg whites and sugar, then whisk vigorously by hand or with a mixer for about 5 minutes until soft and opaque.
- Make a well in the dry ingredients. Add the buttermilk, 3 egg yolks, melted butter, and vanilla bean paste, and whisk until just combined. Avoid overmixing. Fold in about half of the whipped egg whites. Then, gently fold in the remaining whipped egg whites along with the corn kernels, just until no streaks of egg white remain.
- Heat a large cast iron skillet or griddle over medium heat. Add clarified butter or ghee. Drop ¼ cup scoops of batter about 2 inches apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Cook for longer than you would a standard pancake before flipping. Flip and cook another 1-2 minutes until golden.
- Serve hot with the miso honey butter over the top.
