I am obsessed with these dirty chai pancakes! They are a spicy variation of my famous Classic Pancakes. The addition of the masala chai widely known as just chai tea takes them to a whole other level. The chai tea is added to a pot of milk and brought up to a gentle simmer, until just infused (do NOT boil), and then taken off the heat.
You absolutely MUST have these with the coffee caramel – that’s what makes them dirty and delicious! The addition of the sauce takes them from good to scandalously good. I do not have a coffee caramel recipe of my own yet but this one from Cookie Dough and Oven Mitt is PERFECT.
INGREDIENTS
- 1 3/4 cup chai milk
- 1 1/2 cup flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp sugar
- 1 egg
- 3 tbsp melted butter/margarine
INSTRUCTIONS
- Pour milk into saucepan, add teabags and simmer over low heat for 5 minutes, stirring occasionally. Then turn off the heat and allow to cool completely while covered. Measure out 1 1/2 cup of the chai milk
- In a large bowl, sift together the dry ingredients (flour, baking powder, sugar and salt). Then make a well in the center and pour in the chai milk (1 1/2 cup), egg and melted butter, mix until smooth.
- Heat a lightly oiled pan or griddle over high heat, then reduce heat to medium once pan/griddle is hot. Scoop the batter onto the pan as per your size preference (I measure about 1/3 cup of batter per pancake). Flip the pancake when batter starts to bubble on top.
- Serve with coffee caramel and enjoy!
NOTES
- This recipe calls for all ingredients to be at room temperature.
- Margarine and butter will yield the same result.
- Be careful not to over mix your batter between scoops as this may result in a flatter pancake.
- I measure 1/3 cup of batter per pancake and this yields about 8 pancakes. A larger measure would result in a larger spread out pancake, but less than 8 pancakes. Size according to your preference, tastes great regardless.
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