Greg DuPree
Hands-On Time
40 Mins
Total Time
1 Hour
Yield
4 servings

There are two kinds of breakfast eaters: ones who like savory best, and ones who like sweet. For the savory loves, pancakes can be a disappointment. Enter the savory pancake! Here, a Japanese-inspired souffle pancake is cooked in a large format, similar to a frittata, and gets intense flavor from tamari, spicy ginger, and toasted sesame oil. All that is topped with sautéed scallions, bok choy, and mushrooms, which are tossed with deeply-flavored miso, an umami flavor bomb. Serve with sriracha for spice, if desired.

How to Make It

Step 1

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk milk, egg yolk, ginger, oil, 2 tablespoons butter, 1 tablespoon tamari, and ⅓ of the garlic in a bowl. Add milk mixture to flour mixture; stir until just combined. Beat egg whites with an electric mixer on medium-high until stiff peaks form, about 3 minutes. Gently fold into batter.

Step 2

Heat 1 tablespoon butter in a 10-inch nonstick skillet over medium. Pour in batter. Reduce heat to medium-low and cook, covered, until batter is bubbling and edges are set, 8 to 10 minutes. Using a metal spatula, flip pancake. Continue cooking, uncovered, until underside is golden and a toothpick comes out clean, 4 to 6 minutes. Transfer to a serving platter.

Step 3

While pancake cooks, heat 1 tablespoon butter in a large skillet over medium. Add scallion whites and remaining garlic and cook 2 minutes. Add mushrooms and bok choy stems; cook, stirring, until mushrooms are golden, about 3 minutes. Stir miso and remaining 1 tablespoon tamari and 1 tablespoon butter into skillet until smooth. Add bok choy leaves; cook 1 minute more. Remove from heat.

Step 4

Serve pancake topped with mushrooms and scallion greens, with sriracha on the side.

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