TEA INFUSED HOLIDAY PANCAKES Tea in pancakes? Whoever heard of that? Well I tried it the other morning and it was just great!! Tea is so versatile, yet we tend to only think of it as a beverage. But tea can be used in so many ways. Brew it as a delicious marinade for chicken, bake it into cookies and yes, use it in pancake batter! The tea I used was SerendipiTea Holiday Cheer and included cinnamon, cloves, ginger, mint and cardamom. A ready-made spice blend perfect to flavor up some pancakes on a holiday morning! Enjoy these pancakes with a little butter and warm maple syrup and dream of good things for the coming year!! TEA INFUSED HOLIDAY PANCAKES – serves 2 1 cup flour 1 tsp. baking powder 1 tsp. baking soda 1/4 cup sugar 1 egg 1 cup buttermilk or milk 1 Tbs. plus 1/4 tsp. dry tea leaves 1/2 tsp. vanilla Butter and syrup to serve Preheat the oven to 110°C. In a small saucepan, bring the milk and 1 Tbs. tea in a tea ball to gentle simmer. Remove from the heat and let steep for 5 minutes. Whisk together the flour, baking powder, baking soda and sugar in a bowl. When the milk tea mixture is cool, remove the tea ball. Whisk the milk with the egg and vanilla. Add the wet ingredients to the flour mixture. Add 1/4 teaspoon tea leaves. Stir until just combined. Let batter sit for 10 minutes. Heat up a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter into the pan with a large spoon. Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until you’re finished making all the pancakes. Enjoy warm with butter and syrup. And for more recipes like this, visit me at LOVE- the secret ingredient! Leave a Reply Cancel ReplyYou must be logged in to post a comment.