Description
Savory pancakes that combine a crisp exterior with a tender interior, topped with a spicy chili butter for a flavorful weeknight meal or starter.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 6 g (1 tsp) fine sea salt
- 10 g (2 tsp) baking powder
- 2 large eggs (about 100 g)
- 480 ml (2 cups) whole milk
- 60 ml (4 tbsp) neutral oil (vegetable or grapeseed)
- 80 g (6 tbsp) unsalted butter, softened
- 2–3 tbsp chili paste or sambal oelek (30–45 g)
- 3 scallions, thinly sliced (about 30 g)
- 30 g (½ cup) fresh herbs (cilantro, chives, or parsley)
- Optional fillings: shredded cheese, thinly sliced ham, sautéed mushrooms
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder until evenly combined.
- Combine the wet ingredients: In another bowl, whisk the eggs with milk and oil until smooth. Add the wet to the dry and whisk briefly until mostly smooth.
- Fold in scallions and herbs, cover, and let the batter rest for 20–30 minutes at room temperature.
- Make the chili butter: Melt butter in a small saucepan, stir in chili paste, and heat until fragrant.
- Heat the skillet: Wait until a drop of water sizzles and evaporates, then add oil and pour in batter for each pancake.
- Keep warm: Transfer pancakes to a low oven while cooking the rest.
- Serve stacked with extra chili butter and optional fillings inside.
Notes
Resting the batter is essential for the best texture. Room-temperature ingredients yield better results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 120mg