# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Aromatics & Spices
05 - 2 cloves garlic, finely minced
06 - 1 to 2 fresh red chilies, finely chopped and seeded
07 - 1/2 teaspoon smoked paprika (optional)
→ Wet Ingredients
08 - 1 cup plain club soda or sparkling water, chilled
09 - 2 large eggs
10 - 1/3 cup whole milk
11 - 1/4 cup unsalted butter, melted and cooled
12 - 1 tablespoon honey or maple syrup (optional)
→ Garnish (optional)
13 - 2 tablespoons fresh chives or green onions, thinly sliced
14 - Sour cream or Greek yogurt, for serving
# Directions:
01 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
02 - Stir in finely minced garlic, chopped red chilies, and smoked paprika until evenly distributed.
03 - In a separate bowl, whisk eggs, whole milk, melted butter, and honey or maple syrup until homogeneous.
04 - Pour the egg mixture into the dry ingredients and gently stir just until integrated, avoiding overmixing.
05 - Fold in chilled club soda or sparkling water until the batter becomes light and bubbly; minor lumps are acceptable.
06 - Warm a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
07 - Pour approximately 1/4 cup batter for each pancake onto the skillet, cooking for 2–3 minutes until small bubbles appear and edges begin to set.
08 - Turn pancakes and cook an additional 1–2 minutes until golden brown and set throughout.
09 - Repeat the cooking process with the remaining batter, greasing as necessary.
10 - Serve hot, finished with fresh chives or green onions and a dollop of sour cream or Greek yogurt, according to preference.
