Chai Tea Pancakes by Tracy Stern

Behind the Recipes

Makes 8 servings

INGREDIENTS:

2 cups all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 cups buttermilk
3 large eggs, separated
1 1/2 tsp. vanilla extract
2 tbsp. ground SALONTEA chai
Maple syrup for plating
Yogurt for plating
Granola for plating

PREPARATION:

1. Whisk together flour, 2 tablespoons sugar, baking powder, and salt in a large bowl.

2. Add to the dry mixture, buttermilk, 3 egg yolks, and the vanilla. Whisk until smooth. The batter should be nice and thick.

3. In a separate bowl, use an electric mixer to beat 3 egg whites until soft peaks form. Add the remaining 1 tablespoon sugar to the egg whites and beat until stiff, but not dry.

4. Fold the egg whites into the batter and then fold in the SALONTEA Chai tea.

5. Spray a griddle or a large heavy skillet with cooking spray (keeping the spray on hand for when your surface starts to stick). Heat over medium-low heat.

6. Working in batches, pour the batter, about 3 tablespoons at a time, onto your griddle or skillet. Cook until the pancakes are golden brown, 2 to 3 minutes per side.

7. Transfer pancakes to warmed plates. Layer pancakes with vanilla yogurt.

8. Cut off edges to make a perfect square.

9. Serve, topped with syrup, another dollop of vanilla yogurt and granola.

< PREVIOUS RECIPE NEXT RECIPE >

Share This >