
The recipe is from Vegan Diner by Julie Hasson.
Spelt Chai Pancakes
1/2 cup boiling water
4 chai tea bags
1/2 cup to 2/3 cup soymilk or other non-dairy milk
1/2 cup light spelt flour
1/2 cup whole grain spelt flour (or use 1 cup light spelt flour)
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1 tablespoon canola oil or other light, flavorless oil
Canola oil, for cooking
Combine the hot water and tea-bags in a heat-proof measuring cup. Let steep for 10 to 15 minutes. Using the back of a spoon, squeeze the extra water out of the tea bags. Discard tea bags. Add milk to the water so that you wind up with 1 cup total liquid.
In a medium bowl, combine the flours, sugar, baking powder, and cinnamon. Add the milk mixture and oil, stirring just until combined. Do not over mix.
Heat a large skillet or griddle over medium heat and grease with a tablespoon or so of oil. Scoop the batter with 1/4 cup measure onto hot skillet or griddle, spreading into 3 or 4-inch rounds. Cook until bubbles appear on surface, bottom is golden and edges look firm, about 2 to 3 minutes. Flip pancakes and cook until golden, about 2 to 3 minutes more. Repeat with remaining batter, adding more oil to the skillet as necessary.
Serve pancakes right away as they are best hot.
Vegan Diner: Classic Comfort Food for the Body and Soul

No comments:
Post a Comment