Serves 4 - 6
American Style Pancakes infused with warming and aromatic Chai Spices such as cinnamon, cardamom, ginger, and cloves.
Ingredients
- 120g Plain Flour
- 2 tbsp Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 190ml Milk or Buttermilk
- 60 ml Chai, cooled (made with Roohts Chai Masala)
- 1 Egg
- 2 tbsp Butter, melted
Other
- Butter or Oil to grease pan
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt, cinnamon, cardamom, ginger, and cloves.
In a separate bowl, combine the milk, cooled chai, egg, and melted butter. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix, it’s okay if the batter is a bit lumpy.
Heat a non-stick pan over medium heat.
Lightly grease the surface with butter or cooking spray.
Pour 4 tbsp of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
Serve the chai pancakes warm with maple syrup, honey, or your favourite toppings.
You can also garnish with a sprinkle of cinnamon.
Serving Suggestion
Serve with a Maple Syrup, Chocolate Sauce, Caramel, Cream or Fresh Fruit.
Storage
Store leftovers in an airtight container in the fridge for up to 1 week.
Reheat in the Microwave or on the stove in a dry pan.
Products used in this Recipe:
- Roohts Salt
- Roohts Chai Masala Powder
