Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 cup milk
- 1/4 cup brewed chai tea, cooled
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, sugar, and spices.
2. In another mixing bowl, whisk together the melted butter, egg, milk, and cooled chai tea.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining batter.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 170
Fat: 7g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 320mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of white sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Decaf chai tea can be used instead of regular chai tea.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with whipped cream or maple syrup.
- Serve with a side of bacon or sausage.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Add a dollop of whipped cream and sprinkle with cinnamon.
Garnishes:
Sprinkle with powdered sugar or top with fresh berries.
Pairings:
Serve with a cup of hot chai tea or coffee.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food history:
Chai tea originated in India and is a blend of black tea, spices, and milk. Pancakes are a popular breakfast food in the United States.
Flavor profiles:
The chai tea adds warm, spicy flavors to the pancakes.
Serving suggestions:
Serve the pancakes with your favorite toppings and a hot cup of chai tea.
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