# Components:
→ Pancake Bar Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 1/2 cups strong brewed sweet tea, cooled
08 - 1/2 cup whole milk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Chili Garlic Swirl
11 - 3 tablespoons chili garlic sauce
12 - 1/4 cup honey
13 - 2 tablespoons unsalted butter, melted
→ Monster Cake Topping
14 - 1/2 cup cream cheese, softened
15 - 1/4 cup powdered sugar
16 - 1 large egg
17 - 1/2 teaspoon vanilla extract
18 - green food coloring (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease the surface.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - In a separate mixing bowl, whisk eggs, cooled sweet tea, whole milk, melted unsalted butter, and vanilla extract until fully blended.
04 - Add wet ingredients to dry ingredients and gently stir until just combined. Avoid overmixing to preserve light texture.
05 - Pour the batter into the prepared baking pan and spread evenly using a spatula.
06 - In a small bowl, combine chili garlic sauce, honey, and melted butter, mixing until homogenous.
07 - Dollop the chili garlic mixture over the batter and use a knife to gently swirl, creating a marbled pattern.
08 - In another bowl, blend softened cream cheese, powdered sugar, large egg, vanilla extract, and green food coloring (optional) with an electric mixer until smooth.
09 - Drop spoonfuls of cream cheese mixture over the pan and swirl lightly with a knife for a monster effect.
10 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
11 - Allow to cool completely in the pan before slicing into 12 bars.
