Fluffy bars packed with dill pickles, chili, garlic, cheese and herbs—savory snack or brunch treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon chili flakes
→ Wet Ingredients
07 - 3 large eggs
08 - 1 1/2 cups whole milk
09 - 1/3 cup unsalted butter, melted
10 - 1 tablespoon honey or maple syrup
→ Flavor Additions
11 - 1 cup dill pickles, finely chopped and well-drained
12 - 4 garlic cloves, minced
13 - 1/2 cup scallions, thinly sliced
14 - 1/2 cup sharp cheddar cheese, shredded
15 - 2 tablespoons fresh dill, chopped, plus extra for garnish
# Method Steps:
01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
02 - In a large bowl, combine all-purpose flour, baking powder, baking soda, salt, black pepper, and chili flakes with a whisk until evenly blended.
03 - In a separate bowl, beat the eggs thoroughly, then whisk in whole milk, melted unsalted butter, and honey or maple syrup until the mixture is smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until combined, avoiding overmixing to maintain fluffiness.
05 - Incorporate the chopped dill pickles, minced garlic, sliced scallions, shredded cheddar cheese, and freshly chopped dill into the batter using a spatula.
06 - Spread the prepared batter evenly into the lined baking pan, smoothing the surface for uniform baking.
07 - Place the pan in the preheated oven and bake for 22 to 25 minutes or until the top is golden and a toothpick inserted in the center emerges clean.
08 - Allow the pancake bars to cool in the pan for 10 minutes. Lift out using the parchment, cut into bars, and garnish with additional dill if desired.
09 - Serve the bars warm or at room temperature, optionally accompanied by sour cream or Greek yogurt.
