Prepare the pre-ferment: Take a portion of the pancake batter ingredients (e.g., a small amount of flour, water, and yeast) and let it ferment for 1 hour.
For the pancake batter: Mix together flour, sugar, Baking Soda, and Salt in one bowl.
In a separate large bowl, whisk Eggs and Neutral Oil. Then add the Pre-Ferment (portion of batter with yeast, fermented for 1 hour) and let it combine.
Gradually add the dry ingredients to the wet ingredients and mix until the batter comes together.
Heat a small rounded pan and add a little Butter to coat. Add a fat ladle of the batter and cook for roughly 2 minutes or until the bottom is golden brown.
Flip the pancake and finish cooking the other side until cooked through (the instruction suggested broiling; if using a broiler, transfer to a broiler-safe surface and watch closely until set).
For the maple honey syrup: Melt Butter, then add Honey, Maple Syrup, a pinch of Salt, and a touch of Soy Sauce. Stir to combine and keep warm.
For the maple honey butter: Whip room temperature Butter until the color lightens. Then add Maple Syrup, Honey, and a pinch of Salt and continue whipping until combined and fluffy.
For the berry combo: Cut your Mixed Berries (cut to blueberry size) to the size of the smallest berry if needed. Mix the fruit with Cornstarch and Sugar.
Briefly cook the berry combo over high heat for just two minutes, ensuring they still hold their shape; remove from heat and keep warm.
To serve, spoon the berry compote over the pancake, add a little of the honey butter, and pour over a very generous amount of the maple honey syrup.
