Earl Gray Chai Pancakes
Ingredients
- Boiling water
- 3 pcs earl gray tea bags
- 2 pcs star anise pods
- 1/2 tsp ground turmeric
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 2 tbsp sugar
- 1 tsp salt
- 3/4 cup soymilk unsweetened (or vegan milk of choice)
- 2 tsp apple cider vinegar
- 3 tbsp safflower oil (or any neutral tasting oil)
- 1 tsp pure vanilla extract
- Refined coconut oil for cooking
Instructions
- Place 3 black tea bags in a large mug along with star anise pods and turmeric. Pour water over tea and let steep for 20 minutes or so. It should be cool enough to use by then. Measure out one cup of liquid.
- In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center.
- Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. Stir just until incorporated and no large clumps of flour are left.
- Preheat a non-stick pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in coconut oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy, bubbly and matte. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 2 or 3 minutes or so.
- Transfer pancakes to a large plate covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
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