Cheddar Scallion Sourdough Pancakes with Miso Butter
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!
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.