Ginger-Scallion Kerala Buttermilk Pancake

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the buttermilk pancake and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the milk and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.