Honey Butter Pancakes

Instructions

1. Make Poolish (1 hour):
   • Combine warm water (not too hot), buttermilk, and yeast
   • Mix in first cup of flour until just combined
   • Texture should look like cottage cheese - lumps are good
   • Don't overmix or it will be gummy
   • Cover to prevent skin forming
   • Place in warm (not hot) spot for 1 hour
   • When ready, mixture should feel warm to touch and show active bubbles, with slight sour bread aroma
2. Mix Dry Ingredients:
   • Important: Salt goes in dry mix to avoid killing yeast
   • Combine remaining flour, sugar, salt, precisely measured baking soda and powder
   • Mix until homogeneous
3. Make Maple Honey Syrup:
   • Gently melt butter (no browning) - microwave okay
   • In separate bowl, combine honey, soy sauce, maple syrup, and salt
   • Mix until completely homogeneous - one solid color
   • Add to melted butter
   • Add touch of water
   • If using xanthan gum, whisk constantly while adding
4. Make Berry Compote:
   • Cut strawberries precisely to match blueberry size
   • Mix with sugar and cornstarch
   • Let macerate until white/powdery becomes wet/glazey
   • Cook quickly (1-2 minutes) - mixture will be violent and explosive initially
   • Done when berries become limp but maintain shape
   • Immediately shock in ice bath
5. Make Final Batter:
   • Mix wet ingredients until no yellow streaks
   • Combine with poolish
   • Gently fold in dry ingredients
   • Batter should look "alive" with bubbles forming and popping
   • Should have distinctive sourdough-like aroma
6. Cook Pancakes:
   • Position rack 6 inches from broiler, preheat broiler
   • Place pan on medium heat for full 5 minutes
   • Test drop should make gentle sizzle, not angry spitting
   • Pour ½ cup batter
   • Cook until bottom is golden brown
   • Move to cooler part for 30 seconds
   • Finish under broiler until top is set and lightly golden
7. Plate for Visual Impact:
   • Stack two golden-brown pancakes
   • Add vibrant berry compote
   • Add shaped quenelle of honey maple butter
   • Pour syrup generously - pancakes should be "drenched"
   • Finish with fresh lemon zest

Pro Tips: Trust your senses when cooking - sound and smell are as important as sight. The dark golden bottom won't taste burnt. Cut berries exactly blueberry-sized. Add more syrup than seems reasonable. The finished pancake should be a feast for all senses - visual contrasts, varied textures, balanced flavors. Makes 8-10 pancakes (4-5 servings of 2 pancakes each).