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This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com On this episode of Cook-Along with Babish, we're making upgraded miso butter pancakes in just 1 hour! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Miso Honey Butter Pancakes (with Spiced Apples and Brown Butter Miso Maple Syrup) Ingredients For the Honey Butter: 1 stick (113g) unsalted butter, softened 2–4 tablespoons honey (to taste) For the Spiced Apples: 1 Honeycrisp apple, peeled, cored, and sliced thin (½ cm slices) 2 tablespoons unsalted butter 3 tablespoons dark brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cardamom (optional) ¼ teaspoon freshly grated nutmeg 1 tablespoon bourbon 1 tablespoon lemon juice Pinch of kosher salt For the Brown Butter Miso Maple Syrup: 1 stick (113g) unsalted butter ½ cup maple syrup ½ cup honey 1 tablespoon red miso paste 2 ice cubes (to halt browning and preserve water content) For the Pancakes: 7 oz (200g) all-purpose flour 26g (about 2 tablespoons) granulated sugar 1½ teaspoons kosher salt 2 teaspoons baking powder ½ teaspoon baking soda 2 cups buttermilk (room temperature) 1 large egg (room temperature) 3 tablespoons unsalted butter (browned and slightly cooled) Nonstick skillet (no oil or butter for cooking) Instructions 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. 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. 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. 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. 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.

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