Earl Grey Tea Latte Pancake Recipe
1 CUP FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1/4 CUP SUGAR
1 CUP MILK
1 EARL GREY TEA BAG
1/2 TEASPOON VANILLA
1/4 TEASPOON EARL GREY TEA LEAVES, OPTIONAL (IF YOU REALLY LIKE TEA!)
BUTTER AND SYRUP TO SERVE
Preheat the oven to 225°F. In a small saucepan, bring the milk and tea bag to gentle simmer. Remove from the heat and let seep for 5 minutes. Mix together the flour, baking powder, baking soda and sugar in a bowl. When the milk tea mixture is cool, remove the tea bag, making sure to squeeze out as much liquid as possible. Whisk the milk with the egg and vanilla. Add the wet ingredients to the flour mixture. If desired, add 1/4 teaspoon Earl grey tea leaves. Stir until just combined. Let batter sit for 10 minutes.
Heat up a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter 1 1/2 tablespoons at a time into the pan. Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until you’re finished pancaking. Enjoy warm with butter and syrup.
Oreo Cookie Pancakes
1/2 tsp white or apple cider vinegar (2g)
5 tbsp milk of choice (75g)
1 tsp pure vanilla extract (4g)
1 tbsp coconut or veg oil (sub applesauce only if you like the taste of fat-free pancakes.) (10g)
1/4 cup spelt flour (or all-purpose or gluten-free all-purpose) (34g)
3/4 tsp baking powder
1/8 tsp salt
1 1/2 tbsp cocoa powder (7g)
1 stevia packet or 1 tbsp sugar (or 1 tbsp agave and decrease milk by that amount)
1-2 crushed Oreo-style cookies or Healthy Oreos
1/2 container vanilla yogurt of choice (I used SoDelicious coconut) (80g)
In a small measuring glass, combine first four ingredients and whisk. Set aside. Combine next 5 ingredients in a bowl and stir well. Place a non-stick pan, greased with either oil or oil spray, over medium heat. While it heats, turn your attention back to the food: pour wet into dry and stir until just mixed. (Don’t over-mix.) Then cook your pancakes (I did mine in two batches), adjusting the heat a little lower if necessary. Flip when bubbles appear and the sides are just cooked enough to flip without breaking. Meanwhile, combine the final two ingredients, then spread on cooked pancakes. Recipe makes 7-8 silver dollar pancakes, as shown in the photos.
Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce
225g plain flour
2 tsps baking powder
pinch of salt
50g light brown sugar
1-2 Tbl of dessicated coconut
300ml coconut milk
30g (2 Tbl) butter, melted
In a mixing bowl, sift the flour, baking powder and salt. Add the brown sugar and dessicated coconut and whisk to combine, breaking up any clumps.
In another bowl or jug, whisk together the coconut milk, milk, eggs and melted butter until combined.
Make a well in the flour then add the liquid ingredients and whisk until combined and mostly lump free. Rest for at least 30 minutes.
Meanwhile, peel and chop the bananas then sprinkle with a little caster sugar. Grab a blowtorch and fire them up until they’re golden and burnished (or grill them underneath a broiler or roast in the oven).
Heat up a non stick frypan and brush lightly with extra melted butter. Ladle spoonfuls of batter and spread out to make large pancakes or leave it in dollops to make smaller pikelets (whatever size you prefer really). When the tops are all bubbly, flip and cook the other side until golden.
Remove pikelets to a warm plate and continue with the rest of the batter. Pancakes can be kept warm in a low oven while you finish the rest. Take care not to overlap them as they might get soggy.
Serve warm with grilled bananas and lashings of salted caramel rum sauce.
Funfetti Buttermilk Pancakes
6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (282g) all-purpose flour
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (280ml) buttermilk
2 teaspoons vanilla extract
1/4 teaspoon almond extract (or to taste)
2/3 cup (125g) rainbow sprinkles (not nonpareils)*
1/2 cup (60g) confectioners' sugar, sifted
1/2 teaspoon vanilla extract
2 Tablespoons (30ml) heavy cream or milk
extra rainbow sprinkles for serving
Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You absolutely do not want it piping hot.
In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, vanilla and almond extracts together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the rainbow sprinkles using a rubber spatula or wooden spoon. Taste the batter. If you want to add more almond (or vanilla) extract, go ahead.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Quickly whisk the glaze ingredients together in a medium bowl until smooth. Start with 2 Tablespoons of cream/milk and add 1 more to thin out, if necessary.
Serve pancakes immediately with glaze and extra sprinkles on top. (Though I love them even without the glaze!) Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Carrot Cake Pancakes
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 1/2 cups finely grated carrot
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in the grated carrots.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Serve with real maple syrup.