Description
Enjoy fast and full-flavored savories with these pancakes complemented by molten, chilli-flecked butter that lifts every bite.
Ingredients
Scale
- 250 g (2 cups) plain (all-purpose) flour
- 10 g (2 tsp) baking powder
- 6 g (1 tsp) fine sea salt
- 1 large egg (50 g)
- 240 ml (1 cup) whole milk
- 60 g (4 tbsp) unsalted butter, melted
- 100 g (1 cup packed) cheddar, finely grated
- 30 g (3–4) spring onions, thinly sliced
- 1/2 tsp black pepper
- 1 tsp lemon zest (optional)
- 50 g (3 1/2 tbsp) unsalted butter for chilli butter
- 1/2–1 tsp chilli flakes (adjust to taste)
- 1/4 tsp smoked paprika
- 1 tsp (5 ml) lemon juice
Instructions
- Whisk dry ingredients in a large bowl: 250 g flour, 10 g baking powder, and 6 g salt for 20–30 seconds.
- Mix wet ingredients in another bowl: whisk 1 egg, 240 ml milk, and 15 g melted butter until smooth.
- Combine batter by pouring wet mixture into dry ingredients and stirring until just combined; rest for 5 minutes.
- Heat a skillet over medium heat, adding 10 g butter until shimmering.
- Cook pancakes: spoon 60–75 g batter into skillet, cooking until edges set and bubbles pop; flip and cook until golden.
- Make the chilli butter by melting 50 g unsalted butter over low heat with chilli flakes, smoked paprika, and lemon juice.
- Serve pancakes immediately, topped with chilli butter and extra spring onions.
Notes
Store cooled cooked pancakes in an airtight container for up to 3 days. They can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: Two pancakes
- Calories: 520
- Sugar: 4g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 16g
- Cholesterol: 95mg