1/2 tbsp low-sodium soy sauce (the secret Golden Diner touch, don't skip it)
To Finish (optional, the diner presentation)
Warm mixed-berry compote
A quenelle of whipped honey butter
Lemon zest
Directions
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In a second bowl, whisk the buttermilk, milk, eggs, oil, and vanilla until smooth.
Pour the wet into the dry and gently whisk until just combined (lumps are fine, do not overmix). Let the batter rest 10 to 15 minutes so it thickens and the lift builds.
Heat a nonstick skillet or griddle over medium, then turn it down to medium-low and butter it lightly. Pour a generous scoop of batter per pancake and let it spread into a tall round.
Cook low and slow, 3 to 4 minutes, until the edges set, the bottom is deep golden, and bubbles break the surface. Flip once and cook another 2 to 3 minutes until puffed and cooked through. Keep them thick, these are meant to be tall.
Meanwhile, whisk the melted butter, honey, maple syrup, and soy sauce together in a small saucepan over low heat until glossy.
Stack the pancakes, top with warm berry compote and a quenelle of honey butter if using, then pour the warm maple honey butter over the whole stack. Serve right away.
Recreated from Golden Diner (Sam Yoo's NYC diner), the viral tall-and-fluffy stack. Low-and-slow heat is what keeps them thick instead of spreading flat, and the splash of soy in the syrup rounds out the sweetness.
