These pancakes are full of flavor--the nuttiness of the spelt flour and the exotic spiciness of the chai tea. They also puff up beautifully and are light and airy and not heavy and dense like some pancakes can be. They make for a really special breakfast.
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
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