Savory Dinner Pancakes with Chilli Butter

These savory dinner pancakes feature a crispy edge and a tender, herby center, complemented by a homemade chilli butter that adds a delightful heat.

Scale

250 g (2 cups) plain (all-purpose) flour
8 g (2 tsp) baking powder
7 g (1½ tsp) fine salt
2 large eggs (approx. 100 g total)
120 g (½ cup) plain yogurt
240 ml (1 cup) whole milk
30 g (2 tbsp) unsalted butter, melted + extra for frying
40 g (4–5) scallions, thinly sliced
15 g (¼ cup) mixed herbs (chopped parsley and chives)
½ tsp freshly ground black pepper
For the chilli butter:
- 85 g (6 tbsp) unsalted butter, softened
- 1–2 tsp chilli flakes (to taste)
- 1 tsp lemon zest
- A pinch of salt

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Mix dry ingredients: In a medium bowl whisk 250 g (2 cups) all-purpose flour, 8 g (2 tsp) baking powder, and 7 g (1½ tsp) fine salt for 10–15 seconds.
Whisk wet ingredients: In another bowl, whisk 2 large eggs, 120 g (½ cup) plain yogurt, 240 ml (1 cup) whole milk, and 30 g (2 tbsp) melted unsalted butter until smooth. Stir in scallions and herbs.
Combine batter: Pour wet into dry and fold gently until mostly smooth. Rest for 10 minutes in the fridge.
Make the chilli butter: Mash 85 g (6 tbsp) softened unsalted butter with 1–2 tsp chilli flakes, 1 tsp lemon zest, and a pinch of salt until combined.
Heat the pan and fry: Heat a skillet over medium-high. Add 1 tsp neutral oil and spoon 60–70 ml (¼ cup) batter per pancake into the pan. Cook until edges are golden, about 2–3 minutes, then flip and cook 1–2 minutes more.
Serve immediately: Stack pancakes and spoon over chilli butter, finishing with additional herbs and a crack of black pepper.

For best results, avoid overmixing the batter, and test the heat with the first pancake.