Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Aswini Sivaswamy

For 2 Person(s)

1 1/2 cups 2% milk
3 teaspoons Sesa Chai Spice
1 cups low-fat buttermilk
1 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cups all-purpose flour
3 tablespoons organic brown sugar
1 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoons salt

Chai Spice Buttermilk Pancakes Directions

Combine milk and Chai Spice in a small saucepan over medium heat. Cover and cook 20 minutes.

Remove from heat, stir in buttermilk and cool to room temperature. Add butter, vanilla extract and eggs, stir well with a whisk.

In a bowl, combine flour, sugar, baking soda, baking powder and salt. Add milk mixture to flour mixture and stir until combined. Cover and let stand 15 minutes.

Pour about ¼ cup batter per pancake onto a hot, nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes and cook 2 minutes or until bottoms are lightly browned.

Serve with Agasweet cinnamon, almond or vanilla agave nectar.