Jul 14 2026
Restaurants›The Pantry Dos›House Specialties Recipe

House Specialties Recipe

Inspired by The Pantry Dos
Time45m
Serves8

Make House Specialties Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

General House Base

Savory House Special Add-ins

Finishing & Serving

Method

General House Base

  1. 1

    Preheat and prepare

    Preheat oven to 400°F (200°C). Grease and flour a 9-inch round baking pan or line a standard muffin tin for 8–10 muffins.

  2. 2

    Combine dry ingredients

    In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine sea salt until evenly combined.

  3. 3

    Cut in butter

    Add the cold diced unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

  4. 4

    Mix wet ingredients

    In a separate small bowl, whisk the whole milk and the large egg until smooth.

  5. 5

    Combine wet and dry

    Make a well in the center of the dry ingredients. Pour the milk-and-egg mixture into the well and gently fold with a spatula just until the flour is moistened and the batter comes together. Do not overmix; a few small lumps are fine.

Savory House Special Add-ins

  1. 6

    Sweat the aromatics

    Heat the extra-virgin olive oil in a small skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Remove from heat and let cool 3–5 minutes.

  2. 7

    Season and fold in

    Sprinkle the smoked paprika, ground black pepper and kosher salt over the cooled onion-garlic mixture and stir to incorporate. Add the shredded sharp cheddar, chopped cooked bacon, and chopped chives to the bowl with the batter. Pour in the aromatic mixture and fold gently until evenly distributed — again, avoid overmixing.

  3. 8

    Portion

    Spoon the batter into the prepared pan or muffin tin, filling each cavity about 3/4 full. Smooth the tops lightly with a spatula.

Finishing & Serving

  1. 9

    Bake

    Bake in the preheated 400°F (200°C) oven until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 18–22 minutes for muffins or 22–26 minutes for a 9-inch pan. Rotate pan halfway through baking for even browning.

  2. 10

    Finish and rest

    Remove from the oven and immediately brush the tops with the melted butter. Let cool in the pan for 5–7 minutes, then transfer to a wire rack to cool another 10 minutes before serving.

  3. 11

    Serve

    Serve warm with optional sour cream or Greek yogurt and hot sauce to taste. These savory house-special muffins/pan bread are best eaten the same day but will keep in an airtight container at room temperature for 2 days or refrigerated up to 4 days. Reheat in a 325°F (160°C) oven for 8–10 minutes or microwave briefly.

More from The Pantry Dos