Description
Warm, slightly crisp pancakes meet a glossy, spicy chilli butter for a speedy weeknight meal.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) salt
- Black pepper and smoked paprika to taste
- 2 large eggs
- 360 ml (1 1/2 cups) buttermilk
- 45 g (3 tbsp) unsalted butter (melted)
- 100 g (1 cup) grated cheddar (or mild cheese)
- 120 g (1 cup) finely shredded zucchini (squeezed dry)
- 30 g (1/3 cup) chopped scallions
- For chilli butter: 110 g (1/2 cup) unsalted butter, 1–2 tsp chilli flakes, 1 tbsp lemon juice, salt to taste
Instructions
- Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, black pepper, and smoked paprika for 10 seconds.
- Combine the wet ingredients: In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth; stir in scallions.
- Fold in cheese and vegetables: Add the wet mix to the dry ingredients and fold until mostly combined, then fold in cheese and zucchini.
- Make the chilli butter: In a small bowl, beat softened butter with chilli flakes, lemon juice, and salt until smooth.
- Heat the pan and cook the pancakes: Heat a heavy skillet over medium-high heat, add butter, then spoon batter for pancakes and cook until golden brown.
- Finish and serve: Stack pancakes, top with chilli butter, and sprinkle with scallions and flaky salt. Serve immediately.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, omit cheese and use milk alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pancakes
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 150mg