Recipe
Golden Diner-Style Pancakes
For the best flavor, use a good dark, aromatic honey (like buckwheat) instead of a mild clover honey as it stands up much better against the chocolate and rum. A pinch of sea salt in the honey custard also makes the sweetness pop instead of feeling flat. And letting the assembled cake rest overnight in the fridge isn't just a fix for an overbaked sponge. It genuinely improves the cake regardless, letting the syrup and custards soak in fully so every bite is evenly flavored.
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Ingredients
Steps
- Start the batter base: Whisk the yeast into 1 cup of the flour. Warm the buttermilk with 1/4 cup water until lukewarm, pour into the flour mixture, and whisk smooth. Cover and let sit for 60 minutes.
- Make the honey butter: Beat together the softened butter, 5 tablespoons wildflower honey, and 0.8 teaspoon fine salt until creamy.
- Make the honey syrup: Melt 0.5 cup unsalted butter, 0.4 cup wildflower honey, 1 teaspoon soy sauce, and 0.5 teaspoon fine salt over medium-low heat. Whisk in 1 1/2 tablespoons water and keep warm.
- Cook the berry compote: Toss the mixed berries with 0.3 cup sugar and 1.5 teaspoons cornstarch. Cook in a very hot skillet for about 2 minutes, until the blueberries are ready to burst. Remove from heat.
- Preheat the oven to 350°F. Place a wire rack over a sheet pan in the center of the oven.
- Finish the batter: Whisk the remaining flour with 2 tablespoons sugar, baking soda, and salt. Separately whisk the eggs and oil. Fold in the pre-ferment followed by the dry ingredients, stirring until no dry streaks remain.
- Cook the pancakes: Heat an ungreased nonstick skillet over medium heat. Pour batter about 1/3 inch deep. Cook until deep golden, 2–5 minutes. Flip and cook for another 1–3 minutes.
- Finish in the oven: Transfer each pancake to the rack in the oven and cook through for 2–5 minutes.
- Plate and serve: Stack the pancakes, pour over the warm honey syrup, spoon berry compote on top, add honey butter, and finish with fresh lemon zest.