- Mix together the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
- Whisk together until combined. Let sit for 2-3 minutes.
- Heat a fry pan over medium low heat and add a knob of butter to the fry pan and then add a level ladle of batter for each pancake.
- Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden, approx. 3 mins each pancake.
- If the pancakes begin to burn around the edges, the heat is too high.
- Serve as a stack and drizzle a large amount of maple syrup, extra thick cream (which I infused with ground cardamom), pistachios and edible rose petals.
Prep
10 minutes
Total
20 minutes
Serves
pancakes
US | Metric
Ingredients
-
200 g All-purpose flour
-
3 tsps Baking powder
-
1 tsp Salt
-
1 tbsp Sugar
-
2 tsps Ground cinnamon
-
½ tsp Ground all-spice
-
½ tsp Ground ginger
-
½ tsp Ground cardamom
-
½ tsp Ground cloves
-
1½ Cups of milk
-
1 Egg
-
3 tbsps Vegetable or Sunflower oil
Chai-spiced pancakes
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Chai-spiced pancakes
Prep
10 minutes
Total
20 minutes
Serves
pancakes
US | Metric
Ingredients
-
200 g All-purpose flour
-
3 tsps Baking powder
-
1 tsp Salt
-
1 tbsp Sugar
-
2 tsps Ground cinnamon
-
½ tsp Ground all-spice
-
½ tsp Ground ginger
-
½ tsp Ground cardamom
-
½ tsp Ground cloves
-
1½ Cups of milk
-
1 Egg
-
3 tbsps Vegetable or Sunflower oil
- Mix together the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
- Whisk together until combined. Let sit for 2-3 minutes.
- Heat a fry pan over medium low heat and add a knob of butter to the fry pan and then add a level ladle of batter for each pancake.
- Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden, approx. 3 mins each pancake.
- If the pancakes begin to burn around the edges, the heat is too high.
- Serve as a stack and drizzle a large amount of maple syrup, extra thick cream (which I infused with ground cardamom), pistachios and edible rose petals.
More from
Discover what else is on CooklyBookly