Recipe by Abby Girl
My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey
Top Review by nkoprince08
I also found these in a cooking light magazine...I thought the chai taste was good, but they didn't cook as nicely as other pancake recipes I have tried...they turned out very dark on the outside and still sorta gooey in the middle...not sure what happened. They were okay, not sure if I'll venture to try them again or not!!
- 1 1⁄2 cups low-fat milk
- 12 whole cloves
- 8 cardamom pods, crushed
- 1 cinnamon stick (3-inch)
- 1 inch gingerroot, coarsely chopped
- 2 teaspoons black tea leaves (such as Darjeeling or Assam)
- 1 cup low-fat buttermilk
- 1 tablespoon butter, melted
- 1 1⁄2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 1⁄2 cup flour
- 3 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups rolled oats
Directions See How It's Made
- Combine first 5 ingredients in a small saucepan over medium heat.
- Cover and cook 15 minutes.
- Remove from heat; stir in tea leaves and steep 2 minutes.
- Strain mixture through a sieve into a large bowl; discard solids.
- Stir in buttermilk; cool to room temperature.
- Add butter, vanilla and eggs; stir well with a whisk.
- Combine flour, sugar, baking soda, baking powder and salt.
- Add flour mixture to milk mixture; stir until combined.
- Stir in oats.
- Cover and let stand 15 minutes.
- Pour about 1/4 cup per pancake.
- Cook until lightly browned.