Traditionally, earl grey is a black tea that is blended with oil of bergamot. The flavouring comes from a bergamot orange that is grown on a small citrus tree typically in Calabria, Italy. You can find tea companies blending this oil with other tea types (such as green tea) and offering a different kind of earl grey. Personally, I prefer the classic even though there was a time I swore it tasted like fruit loops (after adding milk and sugar). But I’ll save that story for another day. Today is all about a different breakfast item known as pancakes. Tea pancakes to be exact.
Pancakes accompanied by a strong cup of tea was my go to breakfast a while back. Infusing the two didn’t come to my mind then though. In this particular recipe, I highly suggest using black tea if you can. The bolder the cup, the better it will shine in the pancakes. Be sure to see the notes section of the recipe card to properly prepare the earl grey tea strong enough for the recipe. These tea pancakes are super fluffy, easy and the earl grey tea used adds a delicious citrus flavour (and aroma!). You can easily eat these plain because of it. But I won’t judge you if you want to pour maple syrup all over it. If you’re not a huge fan of earl grey tea, feel free to substitute it with a different tea. Matcha and masala chai are both delightful options.
Looking for another earl grey treat? Check out my recipe for Dark Chocolate Earl Grey Cookies.
- 1 cup flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1 cup earl grey tea (steeped and cooled)
- 1 tbsp earl grey tea leaves
- 2 tbsp oil
- In a medium mixing bowl, sift the flour and stir in the sugar, baking powder and salt. Make a well in the center of the dry mixture.
- Combine the egg, steeped earl grey tea, and oil in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened. The batter should be lumpy.
- Sprinkle in the earl grey tea leaves. You can use them from one tea bag or just loose leaf, crushed. Lightly mix all the ingredients together one last time.
- Pour about 1/4 cup of the tea pancake batter onto a hot, lightly greased skillet. Cook over medium heat about 2 minutes on each side or until golden brown. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
- Serve warm. Dress up your pancakes with fresh fruit or drizzled with your favourite syrup.
- To prepare the strong brew: Steep 4 teaspoons of Earl Grey black tea in 1 cup of water for 5 minutes.