Chai Spiced Pancakes

Un-freaking-belivable is what these pancakes are. Really. Please, go home, scrounge up these ingredients and make these. Right now. I'm not lying folks; would I kid about such an important thing as Chai Spiced Pancakes? I think not.

First of all, anything Chai really does me in for it. I simply just love Chai that much. It's spicy, sweet and heart warming. Then to combine it with the fluffy lightness that is a pancake? Well, I think we've got a winner folks.

Joy the Baker, in all her amazingness, created a great recipe here. These pancakes are fluffy and light and have just the right amount of spice in them. I substituted some whole wheat flour just because I like the texture that it gives but feel free to use the original recipe. And please, feel free to make these every morning for the rest of the week!

A pat of butter, a splash of syrup and I'm good!

Chai Spiced Pancakes

Yields: 20 - 30 medium sized pancakes

Original recipe from Joy the Baker, which can be found here.

2 eggs

2 cups flour

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

pinch of ground cloves

scant 1/8 tsp. ground ginger

1/8 tsp. crushed black peppercorns (or dash of freshly ground black pepper)

1 1/2 cups buttermilk

1/2 cup brewed black chai tea

4 tbsn. butter, melted and cooled

1/2 tsp. vanilla

oil or cooking spray, for cooking

In a large bowl, beat the eggs. Add the buttermilk, chai tea, butter and vanilla, mix well. Add the flour, baking powder, baking soda, spices and salt. Mix until smooth, let sit for a few minutes. Heat pan over medium heat. Add tsp. of oil or spray with cooking spray. Once pan is hot, pour two tbsn. of batter onto the pan and cook until bubbles start to form on the top, about 1 - 2 minutes. Flip over and cook another 1 - 2 minutes or until golden brown.