Peach Pancakes With Chai Syrup

ratherbeswimmin''s Note:

Better Homes and Gardens

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 (15 ounce) cans peach slices, undrained (juice pack)
• 2 eggs, lightly beaten
• 1/2 cup whipping cream
• 1 1/2 cups oat flour or 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon salt
• fresh peaches or frozen thawed peach, chopped

Chai Syrup

• 1 cup peach juice
• 1/4 cup packed dark brown sugar
• 1/4 cup water
• 2 teaspoons cornstarch
• 2 (2 g) bags spiced chai-flavored black tea

Directions:

1. Drain canned peaches, reserving 1 cup of juice (for Chai Syrup).
2. Place peaches in a blender; cover and blend until smooth.
3. Transfer to a medium bowl; stir in eggs and cream.
4. In a big bowl, stir together flours, brown sugar, baking powder, ginger, cinnamon, and salt.
5. Add peach mixture to flour mixture.
6. Stir just until moistened (batter should be slightly lumpy).
7. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
8. Spread batter to 4-inch circles.
9. Cook over medium heat for 1-2 minutes on each side or until golden.
10. Turn over when surfaces are bubbly and edges slightly dry.
11. Chai Syrup-in a small saucepan combine 1 cup reserved peach juice, brown sugar, water, and cornstarch.
12. Add tea bags; cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 1 minute more.
13. Discard tea bags.
14. Serve pancakes with Chai Syrup and top with chopped peaches.