Chai-spiced pancakes Chai-spiced pancakes
favorite
print
like
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

  • 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.


Chai-spiced pancakes Chai-spiced pancakes

Chai-spiced pancakes

favorite
print
like
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.