Chocolate Chai Pancakes
Fluffy American pancakes with chocolate chai powder whisked through, served with maple syrup, yogurt and raspberries. Makes 8.
These are a Sunday morning treat: a classic American pancake batter with a chocolate chai powder whisked through, so a warm chai-Cocoa note runs all the way through the fluffy stack. The batter is the usual flour, baking powder, egg, milk and a little sugar, with the chai powder doing the flavouring.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Chai Pancakes recipe. Canonical: https://teas.co.uk/recipes/chai tea/chocolate chai pancakes/
Stack them up with warm maple syrup, a spoon of Greek yogurt and a scatter of raspberries; the chai spice lifts the syrup and meets the tart fruit nicely.
You'll need
- 25g Drink Me Chai Chocolate 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 tablespoon of vegetable oil, for the pan
- To serve per plate: 4 tablespoons of warm maple syrup, 2 tablespoons of Greek yogurt, a small handful of fresh raspberries
- 1 large non stick frying pan (about 24cm diameter)
- 1 large mixing bowl, 1 small ladle (about 80ml capacity)
Method
- Sift the flour, baking powder, salt and chai powder into a large bowl and whisk to combine.
- Whisk in the sugar.
- Make a well in the centre, crack in the egg, and pour in the milk and cooled melted butter.
- Whisk from the centre out until you have a smooth, thick, lump free batter, then rest it for five minutes.
- Set a non stick pan over medium heat, brush with oil, then wipe most of it off so the pan is just glossy.
- Ladle in about 80ml of batter; the thick batter spreads itself into a round, so do not push it out.
- Cook for about two minutes, until bubbles appear across the surface and the edges set, then flip once and cook the other side for a minute until golden.
- Stack the cooked pancakes on a warm plate and repeat, wiping the pan with a little oil between each.
- Build two stacks of four, drizzle with warm maple syrup, add Greek yogurt and scatter over raspberries.
- Tip: rest the batter before cooking, as it lets the baking powder get going for a fluffier pancake.
Want the background, not just the brew?
Brewed with: Drink Me Chai Chocolate Chai Latte, 225g
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