Preparation

Natto — fermented soybeans notorious for their slimy texture and ammonia-like funk — is an acquired taste for good reason. But the fermentation produces nattokinase (an enzyme) and vitamin K2 while developing deeply savory notes. Folding it into pancakes mellows the intensity while adding protein and probiotic benefits. Yes, this sounds strange. Yes, it works.

Preparation

1. Stir the natto vigorously with chopsticks or a fork until extremely stringy and sticky, about 50-60 stirs. This develops the characteristic texture and actually improves the flavor.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, egg, and melted butter.
4. Pour wet ingredients into dry ingredients and stir until just combined — some lumps are fine.
5. Gently fold in the natto, sesame seeds, and scallions. The natto will create stringy pockets throughout the batter.
6. Heat a griddle or large pan over medium heat. Lightly grease with butter.
7. Pour 1/4 cup portions of batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook another 2 minutes until golden.
9. Serve hot with a drizzle of half soy sauce, half maple syrup. The salty-sweet combination bridges the funky and familiar.