Heat a small fry
pan over medium-high heat. Once pan is hot add 3 tablespoons butter and cook until milk solids turn light brown and the butter has a nutty aroma
. Remove from heat and set aside.
In a large bowl combine flour, baking soda, sugar and salt. Mix in brown butter
. Add egg
and gradually whisk
in the buttermilk
and milk until smooth. Add lime zest
and gently fold in 1/4 cup champagne grapes.
Heat a large nonstick pan over medium heat. Add olive oil and 1 tablespoon of butter. Using a paper towel wipe out some of the excess oil. Pour in 1/4 cup of the batter in the pan, cooking in batches of three. Let pancakes
cook for about 3 minutes or until small air bubbles start to form on the surface. Flip and cook another 1 to 2 minutes. Repeat with remaining batter
Spread each pancake with remaining softened butter, drizzle
with kalamansi honey
, garnish with clusters of grapes and dust
with powdered sugar.