Chai Spiced Buttermilk Pancakes

I recently instigated a "new tradition" (whoa, oxymoron) in our household - Sunday morning pancakes. I've been trying to keep things varied and so far we've discovered a couple of great new pancake recipes. One of my go-to sources for new pancake recipes is Joy the Baker. She is fun to read and her pancake recipes are oh-so-delicious! The latest hit is Chai Spiced Buttermilk Pancakes... that does sound delicious and comforting doesn't it? Well they totally are! And you know what else is great about that recipe? It makes use of Zhena's Gypsy Tea. I've tried the recipe with Fireside Chai and it was great but next time I'll use Coconut Chai... Yum! So without further ado, the recipe...



Inspired by Joy the Baker

2 eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (omitted because I didn't have any)
healthy pinch of ground cloves
scant 1/8 teaspoon ground ginger (omitted because I didn't have any)
1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
1 1/2 cups buttermilk (or 1.5 tbsp white vinegar and remaining amount milk)
1/2 cup brewed chai tea
4 tablespoons butter, melted and cooled (omitted, didn't need it)
½ teaspoons vanilla extract

In a large bowl beat eggs. Add buttermilk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.

Heat non-stick frying pan over medium heat. Pour one ladle of batter onto the pan, make sure it's not too thick as I've had issues with the pancakes not cooking properly in the middle. Cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat as required.

Dress with butter and lots of maple syrup... DELICIOUS!!!