Chai Pancakes
These soft, fluffy and warmly spiced Chai Pancakes are a cozy breakfast recipe that brings your favourite tea latte flavours to your morning stack. Don't forget to serve them with pure maple syrup!
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 large egg beaten
- ¾ cup chai concentrate
- ¼ cup milk
- 2 tablespoons vegetable oil
Instructions
- In a medium-sized mixing bowl, sift the flour and add baking powder, sugar, salt and ground cinnamon, ginger and cloves. Make a well in the center of the dry mixture.
- Add the egg, chai concentrate, milk and oil in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened and there are no visible flour streaks. The batter should still be a bit lumpy. Also, it should be pourable but thick, not runny. If you need to adjust the consistency, add a small amount of flour if it's too thin or a small amount of chai concentrate if it's too thick.
- Pour about 1/4 cup of the tea pancake batter onto a hot, lightly greased frying pan or 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.
- Stack the chai pancakes and top with maple syrup, whipped cream and sprinkle of cinnamon or other toppings. Enjoy!
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