Apple Pie Chai Pancakes
Fluffy American pancakes with apple pie chai powder and a whole grated apple folded in, served with maple syrup and pecans. Makes 8.
These autumn pancakes have a whole grated apple folded right into the batter, on top of an apple pie chai powder, so you get both warm spice and soft, caramelised pockets of real apple in every one. The apple at the base of each pancake browns against the hot pan and gives a soft, pie like centre. The batter is a classic American one underneath.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Apple Pie Chai Pancakes recipe. Canonical: https://teas.co.uk/recipes/chai tea/apple pie chai pancakes/
Stack them with maple syrup, a spoon of yogurt and some toasted pecans.
You'll need
- 25g Drink Me Chai Apple Pie Chai Latte powder (1 standard serving)
- 150g plain flour
- 2 teaspoons of baking powder
- A pinch of fine sea salt
- 1 tablespoon of golden caster sugar
- 1 large free range egg
- 250ml whole milk
- 1 tablespoon of melted unsalted butter, cooled
- 1 fresh red dessert apple (about 150g), coarsely grated with skin on
- 1 tablespoon of vegetable oil, for the pan
- To serve per plate: 4 tablespoons of warm maple syrup, 2 tablespoons of natural full fat yogurt, a small handful of toasted chopped pecans
- 1 large non stick frying pan (about 24cm diameter)
- 1 large mixing bowl, 1 small ladle (about 80ml capacity), 1 coarse box grater
Method
- Whisk the flour, baking powder, salt, sugar and chai powder together in a large bowl.
- Make a well, add the egg, milk and cooled melted butter, and beat to a smooth, thick batter.
- Fold the grated apple through, then leave the batter to rest for five minutes.
- Heat a non stick pan over medium, brush with a little oil and wipe back most of it.
- Spoon in about 80ml per pancake; it will settle into a round flecked with apple.
- Give it around two minutes, until bubbles break the surface and the apple underneath turns golden and caramelised, then flip and cook the other side for a minute.
- Keep the cooked ones warm on a plate and carry on, oiling the pan lightly between batches.
- Build two stacks of four and finish with maple syrup, a spoon of yogurt and toasted pecans.
- Tip: grate the apple skin on and fold it in just before cooking, so it does not brown or weep into the batter.
Want the background, not just the brew?
Brewed with: Drink Me Chai Apple Pie Chai Latte, 250g
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