Savory Dinner Pancakes with Chilli Butter

Crispy-edged pancakes with a tender center, topped with a spicy, buttery chilli sauce.

Scale

250 g (2 cups) all-purpose flour
10 g (2 tsp) baking powder
5 g (1 tsp) fine salt
2 large eggs
240 ml (1 cup) whole milk
120 ml (½ cup) buttermilk
60 g (4 tbsp) unsalted butter, melted + extra for frying
80 g (about 4 stalks) spring onions, thinly sliced
100 g (1 cup) mature cheddar, grated
For the chilli butter: 90 g (6 tbsp) unsalted butter, 1 tbsp chilli flakes, 1 small garlic clove (minced), 1 tsp lemon juice, pinch of salt, chopped parsley to finish
15–30 ml (1–2 tbsp) oil for frying

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Mix the dry ingredients: In a bowl whisk flour, baking powder, and salt until evenly blended.
Combine the wet ingredients: In a second bowl, whisk eggs, whole milk, buttermilk, and melted butter until smooth.
Make the batter: Fold wet ingredients into dry until just combined, then stir in spring onions and cheddar.
Rest briefly: Let the batter rest for 10–15 minutes.
Heat the pan and test: Heat skillet and test with a small pancake.
Cook the pancakes: Ladle batter and cook until golden on both sides.
Make the chilli butter: Melt butter and add chilli flakes and garlic, then stir in lemon juice and salt.

For a gluten-free version, use a gluten-free flour blend and adjust accordingly.