Miso Improves Pancakes Doiron writes in the recipe headnote, “These buttery, golden pancakes have a subtle umami note from miso that makes them salty and sweet at the same time.”
The traditional Japanese ingredient in soup, salad dressing, and marinades enhances this Miso-Butter Pancakes dish. Umami, a salty-sweet flavor, is added to recipes by miso, a soybean and other ingredient paste. Two tablespoons make these pancakes richer, more complex, and more addictive.
Other Upgrades Recipe surprises include more than miso. Most recipes call for unsalted butter, but Doiron uses salted. Browned butter adds delicious toastiness to every meal.
Note that salted butter doesn't preclude salt. You do—a full teaspoon. That's three salty ingredients: butter, miso, and salt. No saltiness in the pancakes. Their savoriness is enhanced by the sugar and maple syrup you will pour on top.
Doiron uses dark brown sugar instead of granulated sugar to sweeten these breakfast treats. This adds caramel and molasses flavors that make every bite more fascinating. The dish ends with a few handfuls of rolled oats for texture and crunch.
All these unusual elements, starting with miso, create a distinctive stack. Thinner pancakes baked nicely with brown, lacy edges. They were toasted, delicious, and substantial from the oats, unlike a flapjack. They were great simple, but dark maple syrup made them perfect.
The Miso-Butter Pancake Recipe The short version of Doiron's Miso-Butter Pancakes. Purchase Justine Cooks for the full recipe, headnote, and other helpful advice.
Mix 1 1/2 cups all-purpose flour, 2/3 cup rolled oats, 3 tablespoons dark brown sugar, 1 teaspoon kosher salt (ideally Diamond Crystal), and 1 1/2 teaspoons baking powder in a large bowl.
Mix 1 3/4 cups milk and miso-butter in a small bowl. Mix together 2 big eggs. Mix this with the dry ingredients. Add maple syrup to pancakes cooked in a skillet or griddle.