There's a stack of three buttermilk pancakes that sits at the centre of nearly every table at MIAM by 10am. Walk past on a Saturday in Wynwood and you'll see it before you see anything else — golden discs, taller than they have any right to be, half-buried under a slow-poured cascade of dulce de leche.
Our dulce de leche is made in-house, every morning, from one ingredient. Whole milk goes in the pot, sugar goes in after, and the rest is patience. Forty minutes of slow caramelisation later, we have a sauce that holds its colour, its texture, and the kind of warm, faintly burned-sugar note you can't fake.
The pancakes themselves are a separate exercise in slow. The batter rests forty minutes too — long enough for the gluten to relax and the leavening to wake up. We ladle them onto a low griddle, brush the edges with clarified butter, and flip them exactly once.
Finish with toasted pecans, a snowfall of powdered sugar, and a small jug of extra dulce de leche on the side. Pair with a Spanish cortado for balance, or a flute of mimosa if you're staying late. Either way, plan to share.
$18. The dish we built our reputation on.
