Well, these are delightful. I really liked them. So much so that I actually made the full recipe and froze them for a later date. I have never done that before so I have no idea how they'll be when they're reheated, but hopefully they'll be just as good. We had them last night and they were delicious.
Now, I initially felt like I wanted to skip all the individual spices and just use garam masala. I've had snickerdoodles made with garam masala before and they were delicious, but the addition of caraway and coriander in my garam masala freaked me out. I kind of wish I'd just gone with it, though. My instincts are usually correct. Well, actually maybe 40% of the time. But I think it would have worked well here. So make that change if you want to.
Chai Spiced Buttermilk Pancakes
Joy The Baker
Pancakes. Sweet. Slightly spiced. Otherwise perfect. Do it.
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Healthy pinch ground cloves
Scant 1/8 teaspoon ground ginger
1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
1 1/2 cups buttermilk
1/2 cup brewed black chai tea
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
Olive oil or spray (for cooking)
1. In a large bowl beat eggs. Add buttermilk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.
2. Heat griddle or pan over medium heat. Add a teaspoon of oil (I used grapeseed oil) to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
3. Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve. Maple syrup… that’s nice!