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Diner Pancakes with Butter-Honey Glaze
Recipes
Diner Pancakes with Butter-Honey Glaze
6 servings
1 hour, 45 minutes total (Active 1 hour, 15 minutes)

Ingredients

For pancakes
  • 2 ½ cups whole buttermilk
  • 2 (0.25 oz) packets active dry yeast
  • 4 cups all-purpose flour, divided
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
For glaze
  • 1 cup unsalted butter (+ more, optional for serving)
  • ⅔ cup honey
  • ¼ cup pure maple syrup
  • 4 teaspoons soy sauce
  • ¼ teaspoon kosher salt
  • 1 lb mixed fresh berries (blackberries, blueberries, raspberries, and/or strawberries)

Steps

    1. Prepare pancakes. Warm buttermilk to 100°F. Combine yeast and 2 cups flour in large bowl; stir in buttermilk gently just until batter forms. Cover and place in warm, dry place 30 minutes or until batter doubles in size.
    2. Meanwhile, combine sugar, baking soda, salt, and remaining 2 cups flour in medium bowl. Place eggs, oil, and vanilla in small bowl; whisk to blend.
    3. Add flour mixture and egg mixture to yeast batter. Stir gently (fold) just until batter is combined (do not overmix); let stand 10 minutes.
    4. Prepare glaze. Place butter, honey, maple syrup, soy sauce, and salt in medium saucepan on medium. Bring to a simmer, then simmer 3 minutes until butter melts and salt dissolves. Reduce heat to low and keep warm.
    5. Preheat oven to 200°F. Preheat small, nonstick sauté pan on medium-low 1–2 minutes. Scoop about 1 cup batter into pan. Spread gently to distribute evenly. Cook 3–4 minutes without flipping until golden and edges are set. Flip pancake and cook 3–4 minutes until golden and toothpick inserted in center comes out clean.
    6. Place pancake on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with glaze, fruit, and more butter, if using. (Makes about 6 pancakes.)
    Chef's Tip: Omit warming buttermilk and combine all pancake ingredients in large bowl just until batter forms. Cover and chill overnight. Let batter stand on counter to come to room temperature and double in size (about 2 hours) before proceeding with step 5.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 1070, Total Fat 56g, Sat Fat 25g, Trans Fat 0g, Chol 215mg, Sodium 930mg, Total Carb 126g, Fiber 6g, Total Sugar 53g, (Incl. 45g Added Sugars), Protein 18g, Vitamin D 4%, Calc 15%, Iron 25%, Potassium 10%