These Cheddar Scallion Sourdough Pancakes with Miso Butter are champions among breakfast recipes and one of the best reasons to get out of bed in the morning!
I have said this previously in both my Potato Pancake and Swedish Pancake recipes, but to be honest, I’m not the hugest fan of pancakes in the traditional sense. They’re one of those things that always sounds like a great idea and then I have, like, one and I’m out. Not so with these though! Sourdough pancakes are themselves already a sharp improvement over traditional buttermilk pancakes. Add some scallions, cheddar, and garlic and you’ve got something approaching total perfection.
What really elevates this dish to the next level is the miso butter. I made a lot – using a full stick (or half a cup) of butter – because this recipe makes 7-9 pancakes and it’s gotta go around! I did use unsalted butter because miso paste is naturally quite salty, but salted butter will work as well if that’s what you have.
This cheddar scallion sourdough pancake batter holds up beautifully in the fridge for 4 or 5 days! I love to make it at the beginning of the week and munch on it for breakfast for the next several days. The sourdough batter only becomes more sour – and thus more delicious – with time.
It’s super worth it to make the sourdough “sponge” the night before and let it sit on the counter. This is what’s going to ferment and produce that extra-tangy sourdough tang. I’ve left it on the counter anywhere from 8 – 15 hours, and any time within that range will do you just fine. That said, if you forget to do it the night before, no worries! You can mix the ingredients together and let it sit for any amount of time (or no time at all!) and it will still turn out pretty delicious.
There are always lots of variables when working with sourdough, although I have endeavored to make this recipe as precise and replacatable as possible. “100% hydration discard” refers to a starter that has been fed equal parts starter, flour, and water. If you’re working with sourdough you probably already are doing this, but now is a great time to whip out your kitchen scale as opposed to your measuring cups.
Looking for other excellent breakfast ideas? Try my Creamed Eggs on Toast, Mediterranean Tofu Scramble, or Breakfast Polenta Casserole recipes!
Cheddar Scallion Sourdough Pancakes with Miso Butter
Ingredients
For Miso Butter:
- 115 g (8 tbsp) unsalted butter, softened
- 2 tbsp red or white miso paste
- 1 tbsp lemon juice
For Cheddar Scallion Sourdough Pancakes:
- 230 g (3/4 cup) sourdough discard (100% hydration)
- 240 g (1 2/3 cups) all-purpose flour
- 30 g (2 tbsp) sugar
- 465 g (2 cups) water
- 2 eggs
- 75 g (6 tbsp) salted butter, melted
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp garlic powder
- 70 g (1 cup) finely shredded cheddar, separated in half
- 25 g (2/3) cup sliced scallions + more for garnish
- additional butter, for frying
Instructions
The Night Before:
- Make miso butter: combine softened butter, miso paste and lemon juice in a small glass container or tupperware. Cover and refrigerate.
- Make overnight sourdough "sponge": stir down the sourdough discard and add to a medium mixing bowl along with all-purpose flour, sugar and water. Cover with plastic and leave at room temperature for 8-12 hours.
In the Morning:
- Stir down the sourdough sponge. Whisk in eggs, melted butter, baking soda, salt and garlic powder. Stir in sliced scallions and half (35 g or 1/2 cup) of the shredded cheddar.
- Melt a tablespoon or so of butter in a pan over medium heat. Add a ladleful of pancake batter.
- Sprinkle LIGHTLY with remaining cheddar. It's going to seem like you don't have a lot to go around, and you don't. Be easy.
- Cook each pancake for 2-3 minutes on each side, or until it lifts easily from the pan and is bubbly throughout. Flip and cook for another minute or two. Repeat with remaining pancake batter and cheese. Serve with miso butter.
Currently Listening: Bob Moses – The Silence in Between
