These simple chai infused pancakes are perfect for autumn breakfasts. The recipe use Mystic Brew Teas Madgascan Vanilla Chai Tea and can be very easily adapted and you can experiment with different types of milks and flours and as long as you stick to the milk to flour ratios you are guaranteed great results. You can enhance the chai flavour by adding some ground tea to the batter or adding cinnamon, cardamon, ground ginger or any other favourites which work in sweet recipes.
Servings: 6 hearty pancakes.
1 1/4 cups of plant based milk
1 1/2 cups of all purpose flour
1 small ripe banana
2 tsp of baking powder
3 tsp Mystic Brew Teas Vanilla Chai
Coconut oil for frying
1 Warm up the milk to almost boiling point and place the tea strainer with the tea in it and let it infuse for 10 min. The infused milk should be light brown and have strong chai flavour. Let it cool down.
2 Mash the banana in a bowl and combine with the cooled milk. In a separate bowl combine flour and baking powder and add to the wet ingredients. Avoid over mixing batter ensure the flour is well combined with the milk and there are no lumps in the batter.
3 Use 1/4 cup as a measuring spoon and fry on medium heat until pancakes are golden brown on both sides.
4 Garnish with blueberries, strawberries and maple syrup or honey.
We hope you enjoyed the first instalment of our back to basics written by the lovely Kimberly from the Tea Is A Wish Your Heart Makes blog. We have learned how the tea leaves are processed and turned into what we know as black tea. Today Kimberly is walking us through the green tea and oolong (one of our favourite brews!).
We have teamed up with a lovely blogger Kimberly who will walk us through… the basics of tea! What makes a black tea different to oolong, how are the leaves are prepared before we get to enjoy them – all is revealed in Kimberley’s introduction to tea. This week it is all about black tea!