MUM’S PANCAKES ARE WORTH CHAI’ing

2 free range eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup brewed black chai tea – use 1 leaf pyramid chai tea bag to ½ cup of water (discard tea bag once brewed)
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
Oil – we use coconut
1 1/2 cups infused buttermilk (homemade – see below *)
– 1 ½ cups Milk
– 1 x tablespoon lemon juice
Method
* Make your own buttermilk beforehand (don’t panic its super easy), this way you will be able to infuse the milk with the chai tea and give your pancakes an amazing rich flavour. To make: gently heat the milk until just boiling and add the leaf chai tea bag; infuse for 10 minutes – set aside and allow cool. Next, discard tea bag and add 1 tablespoon of lemon juice gently stirring – voila you have just created a delicious chai infused buttermilk. Put to the side.
In a large bowl beat eggs. Add buttermilk, chai brew, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix until mostly smooth; allow batter to sit for a few minutes.
Heat pan over medium heat; add a teaspoon of oil and once hot enough pour 2 tablespoons of batter onto the pan. Allow to cook until small bubbles that form start to pop. You can also gently lift up the pancake to ensure the bottom is not overcooking, if it is adjust the heat accordingly. Flip the pancake over with a spatula and cook until golden brown on the other side. Repeat until all the batter is gone.
Serve to mum, grandma or someone you love with blueberries, fresh cream or yoghurt, loads of maple syrup… and a Madura tea!

Happy eating!

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