Cabbage and Mushroom Pancakes

steps

1. Preheat oven to 275 degrees. In a small bowl, stir together flour, cornmeal, sugar, and baking powder.
2. In a large bowl, vigorously beat eggs and miso into buttermilk. Pour dry ingredients into the wet and whisk to combine evenly. Add cabbages and mushrooms and toss to incorporate.
3. In a small nonstick skillet, heat 1 tablespoon of grapeseed oil over medium heat. When oil shimmers, add 1 cup of pancake batter and carefully press down to ensure pancake makes contact with the bottom of the skillet all the way to its outer edges. Cook, undisturbed, until bottom is gold brown, 5 to 6 minutes, then give pan a wiggle to release pancake.
4. Now hold your breath as you attempt to flip the pancake: Hold pan handle with both hands, tilt pan forward, and quickly flick your wrists in an upward motion to toss pancake up and over (or simply use a spatula to flip it if this all sounds too intense). Cook on the other side until golden brown, about 5 minutes more, then slide pancake onto an oven-safe plate and place in oven. Repeat with remaining oil and batter to make four pancakes total.
5. Serve pancakes hot, drizzled with honey, and topped with chopped scallions, toasted benne seeds, and flaky salt.