Add This Flavor Bomb To Your Pancakes For An Unforgettable Breakfast

There's nothing quite like a good breakfast meal to get you ready for the day. And if there's one thing that never goes missing in a godly breakfast spread, it's pancakes. Whether stacked atop each other, drizzled with a generous serving of maple syrup, or enjoyed with a side of bacon and eggs, it's an unbeatable classic that you simply can't go wrong with. However, playing with the classic recipe is totally welcome, especially if your taste buds are begging for a creative spin. Here's where miso comes in as an unexpected upgrade for delicious pancakes. Yes, you've read that right. It's the same popular sidekick to a lot of Japanese meals, but this soybean-derived paste surprisingly fits right in on pancakes, too. Aside from the famous soup, the paste is also used for ramen, chicken, and many other savory dishes.

Other ingredients you'll be working with are butter to add that satisfying richness, sugar, eggs, flour, baking powder, and milk. Some recipes call for ripe bananas, so feel free to give it your own spin, especially if you have a go-to way to create pancakes. At the end of it, the umami notes paired with the sweet and buttery flavors taste like a fated match. 

Typically, you'd want to start by mixing butter and miso paste in the skillet until you get that perfect golden hue — but make sure to work with low or medium heat to avoid burning it. All that's left now is to mix all the remaining ingredients together in a separate bowl before crowding them in a pan. However, it's recommended to mix dry and wet ingredients separately before combining them, allowing them to distribute evenly. Otherwise, you'll be making a mistake that could ruin your pancakes. It's that effortless to make — who knew it would be a pancake hack you need for the easiest breakfast? Now here's where the fun starts: enjoying what you made — but hold on, are they really pancakes if you don't add a drizzle of maple syrup? Technically, yes, but not bathing your plate with it would be crazy. That said, we suggest adding less than you would to a typical pancake at first to let the umami flavors shine and go from there. 

It's likely you'd have some leftovers, which is great because you don't have to worry about tomorrow's breakfast feast. But to enjoy them the same way as the first batch, you're going to want to store them properly in an airtight container. For best results, let them cool first to prevent them from going all mushy, and stack parchment paper in between them so they don't cling to each other.