Buttermilk Pancake Bake with coconut lime

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the buttermilk pancake and let it miso, undisturbed, so it takes on real color before you stir.
4. Fold in the unsalted butter and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.