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Clean recipe · provecho.co

Golden Diner Honey Butter Pancakes 🥞

Original recipe: provecho.co

Yield:
4 servings
Total:
2 hr 5 min
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Golden Diner Honey Butter Pancakes 🥞

Ingredients

  1. For the Pancake Batter:
  2. 3 cups (360g) all purpose flour, divided
  3. 1.75 cups (420g) buttermilk, room temperature
  4. 2.25 teaspoons (7g; 1 packet) active dry yeast
  5. 3 tablespoons granulated sugar
  6. 1 teaspoon baking soda
  7. 0.75 teaspoon kosher salt
  8. 3 large eggs, room temperature
  9. 0.3333333333333333 cup (80ml) neutral oil
  10. Neutral oil or butter, for lightly greasing the skillet
  11. For the Easy Berry Compote (optional, but recommended):
  12. 12 ounces mixed berries, fresh or frozen
  13. 0.25 cup granulated sugar
  14. 1 tablespoon fresh lemon juice
  15. pinch of salt
  16. 1 teaspoon cornstarch
  17. For the Maple Honey Syrup:
  18. 0.5 cup (113g; 1 stick) unsalted butter
  19. 0.3333333333333333 cup honey
  20. 1.5 tablespoons pure maple syrup
  21. 1 teaspoon soy sauce
  22. 0.5 teaspoon fine salt
  23. 1 –2 tablespoons water, as needed
  24. For the Whipped Maple Honey Butter:
  25. 0.5 cup (113g; 1 stick) unsalted butter, room temperature
  26. 3 tablespoons honey
  27. 2 tablespoons pure maple syrup
  28. 0.75 teaspoon fine salt
  29. For Finishing:
  30. Fresh lemon zest
  31. Flaky salt, optional

Instructions

  1. For the Pre-Ferment:
  2. In a medium bowl, whisk together 1 1/2 cups (180g) flour, room temp buttermilk, and yeast until combined and no large pockets of dry flour remain. Cover and let sit at room temperature for 60–90 minutes, until bubbly and aerated.
  3. For the Berry Compote:
  4. Add the berry compote ingredients to a bowl and mix. Cook over medium-high heat for 2–3 minutes, stirring occasionally, until the berries begin to soften and release their juices but still hold their shape. Remove from the heat and set aside.
  5. For the Maple-Honey Syrup:
  6. Add the butter, honey, maple syrup, soy sauce, and salt to a small saucepan. Cook over medium-low heat, whisking until the butter is completely melted and everything is combined. Gradually whisk in 1–2 tablespoons water, as needed, until smooth, glossy, and easily pourable. Keep warm over very low heat or gently reheat before serving.
  7. For the Whipped Maple-Honey Butter:
  8. Add the room-temperature butter, honey, maple syrup, and salt to a bowl. Whisk vigorously or beat with a hand mixer until completely incorporated, smooth, and fluffy. Set aside at room temperature until ready to serve.
  9. For Finishing the Pancake Batter:
  10. In a medium bowl, whisk together the remaining 1 1/2 cups (180g) flour, sugar, baking soda, and salt. In a separate large bowl, whisk the eggs and neutral oil until thoroughly combined. Add the fermented buttermilk mixture to the egg and oil mixture and gently whisk until evenly incorporated. Add the dry ingredients. Switch to a rubber spatula and gently fold everything together just until no large streaks of dry flour remain. Do not overmix. Small lumps are completely fine. Allow the finished batter to rest for 5–10 minutes.
  11. For Preheating the Skillet and Broiler:
  12. Position an oven rack approximately 5–7 inches below the broiler and preheat the broiler. Heat an 8-inch oven-safe nonstick skillet over medium-low to medium heat. Very lightly grease the skillet with neutral oil or butter, wiping away any excess.
  13. For Cooking the Pancakes:
  14. Add approximately 3/4–1 cup of batter to the skillet and gently spread it toward the edges to create a thick, even pancake. Cook only the bottom side for 2–3 minutes, or until deeply golden underneath, puffed, and beginning to set around the edges. The top should still be visibly undercooked. Do not flip the pancake. Transfer the entire skillet directly under the broiler. Broil for approximately 1–3 minutes, or until the top is golden brown, puffed, and the center is completely cooked through. Carefully remove the pancake from the skillet and transfer it to a wire rack. Repeat with the remaining batter, lightly greasing the skillet between pancakes as needed.
  15. For Assembly:
  16. Stack the warm pancakes and generously spoon the warm maple-honey syrup over the top. Finish with the berry compote, a generous scoop or quenelle of whipped maple-honey butter, and freshly grated lemon zest. Serve immediately and enjoy, friends :)