Sweet and Savory Sourdough Pancake

Credit: Jessica Ebelhar

Alex Green

A modern Italian restaurant might not seem a likely home for a Korean-inspired savory pancake, but Mileta subverts expectations with an offering that bridges two cuisines in a wholly original, craveable mash-up. The Sourdough Pancake begins by incorporating a bit of sourdough starter (for leavening and subtle tang), fresh mozzarella and crispy Berkshire ham into the batter. Once cooked, the pancake is topped with dehydrated kimchi and a honey-miso butter featuring doenjang, Calabrian chiles, sesame paste, black lime and gochugaru. Scallion curls and a squeeze of fresh lemon provide the finishing touches.

“It’s an umami-forward dish that hits every texture and flavor note: crispy edges, slightly chewy ham and gooey, melty cheese, balanced by sweet honey, savory miso, spice from Calabrian chiles, fermented depth from kimchi and a bright lift from lemon,” says Alex Green, executive chef/partner. Landing on the final recipe required trial and error, with the kimchi proving the trickiest element to optimize. Whether it was placed on top or folded into the pancake, the texture just didn’t mesh. Ultimately, the chef dehydrated it at 105 degrees F—cool enough to maintain the beneficial bacteria and concentrate flavor but not so hot as to caramelize the kimchi.

While Green concedes that there was some hesitation around serving a Korean-leaning dish at Mileta, the Sourdough Pancake has become an outright hit. “Guests return specifically for the pancake—some ordering it as a starter and others taking it to go to reheat the next morning, often topping it with a runny egg for breakfast,” Green says.

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