As long as I can remember, I’ve always a loved pancakes. Well, maybe except for one summer growing up after a fateful camping trip with my family. The campground we frequented always had a big pancake breakfast on Saturday morning, which was pretty exciting…all you can eat pancakes with butter, syrup, bacon, sausage, and jam. One Saturday morning after my family and I had loaded up our plates with pancakes, we all sat down together to eat breakfast. Unfortunately, we all sat down together to eat breakfast on the same side of a rickety picnic table that had seen better days, and the picnic table toppled over, practically in slow motion…our pancakes flew through the air and landed on top of us, along with everything else that was on the table. My parents were laughing about it, but as a teenager I remember feeling embarrassed that I was wearing my breakfast and there was orange juice in my hair. We all laugh about it now though, and pancakes and I are back on good terms. Today I made you chai pancakes, using concentrate from Tazo, although you can certainly make your own as well!
- 1 cup unbleached all-purpose or white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 1 Tbsp milk
- 1/4 cup chai concentrate
- 2 Tbsp honey
- 2 eggs
In a medium bowl, whisk together the flour, baking soda, and salt.
In a small bowl, beat together the milk, chai, honey, and eggs.
Mix the wet ingredients into the dry ingredients until well-combined.
Drop the mixture by tablespoonfuls on to a hot, buttered griddle. Cook for a couple minutes before flipping to cook the other side. Repeat with the remainder of the batter.
Serve with butter and maple syrup.
Categories: breakfast & brunch