Light, savory pancakes with garlic, chili, and soda bread flair. Bright brunch option; vegetarian-friendly and easy to make.
# 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, seeds removed
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
13 - 2 tablespoons fresh chives or green onions, thinly sliced
14 - Sour cream or Greek yogurt, for serving
# Directions:
01 - Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl until fully blended.
02 - Mix the minced garlic, finely chopped chilies, and smoked paprika into the dry mixture.
03 - Beat the eggs, whole milk, melted butter, and honey or maple syrup until smooth in a separate bowl.
04 - Gently pour the wet blend into the dry mixture and stir until just combined; avoid overmixing for optimal texture.
05 - Fold the chilled club soda or sparkling water into the batter until it appears light and bubbly; a few small lumps are acceptable.
06 - Heat a nonstick skillet or griddle over medium, then lightly grease with butter or oil.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles start to form and edges set.
08 - Turn pancakes and cook for another 1 to 2 minutes, ensuring golden color and thorough doneness.
09 - Continue with remaining batter, maintaining even size and spacing for consistent results.
10 - Serve pancakes warm, topped with sliced chives or green onions and a dollop of sour cream or Greek yogurt if desired.
