Combine water & sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved & the liquid is clear.
Whisk in the dried herbs & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour the syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pancakes
In a bowl, whisk together flour, baking powder & salt.
In another bowl, beat egg, milk & melted butter.
Pour the wet mixture into the dry ingredients & stir gently until JUST combined. DO NOT OVERMIX.
Gently fold in the shredded cheese & sliced green onion.
Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake.
Cook for 2-3 minutes until bubbles form on the surface & the edges set. Flip & cook for another 1-2 minutes until golden brown.
These pancakes are nice served with the herb-garlic savory syrup if you enjoy a sweet/savory combination.