Pancake day is just around the corner. This year it’s taking place on 1st March. If you’re bored of using the same old recipe, then we recommend trying these deliciously sweet but slightly spiced pancakes. Or check out our other tea infused pancake recipes.
- 2 eggs
- 250g of plain flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Healthy pinch of ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
- 1 1/2 cups buttermilk
- 1/2 cup brewed masala chai tea
- 4 tablespoons butter, melted and cooled
- ½ teaspoons vanilla extract
- oil (for cooking)
- In a large bowl beat eggs. Add buttermilk, brewed masala chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.
- Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
- Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.
- Let cooked pancakes rest on a heat proof plate in a warm oven until ready to serve.
- Drizzle with maple syrup, add fruit if you wish and enjoy!