Recipe details
Prep time
5
min
Cooking time
10
min
Total time
15
min
Ingredients
- 110g plain flour
- 1 1/4 tsp of baking powder
- 1 tbsp caster sugar
- 4 tbsp Chai Latte mix (I used Drink Me Chai)
- 1 large egg
- 20g butter, melted
- 150 ml whole milk
- Pinch of salt
- Butter for frying
- Yoghurt and maple syrup to top
Instructions
- Mix the dry ingredients in a medium bowl (flour, salt, baking powder, sugar and chai latte mix) Make a well and whisk in the egg, milk and melted butter. Whisk with a hand mixer until smooth and pour into a small jug. It’s easier and less messy to pour from a jug I find, but you can always use a ladle.
- Heat a pan over a medium heat and grease with a little butter. Pour small circles of batter into your pan and cook until they start to bubble on top. Flip and cook for a further minute.
- Keep warm in a low oven whilst you finish cooking the rest.
- Serve with yoghurt, maple syrup and a nice cup of chai!
What if I don't have Chai Latte Mix?
You can make a simple chai spice mix easily by combining:
- 2 tsp ground cardamom
- 2 tsp ground nutmeg
- 2 tsp all spice (or mixed spice)
- 2 tsp ground cloves
- 6 tsp ground ginger
- 4 tsp ground cinnamon
Simple combine all of the above in an airtight jar and use for all your Autumn baking and lattes!
Some other additions that are also really delicious:
- Stir a shot of espresso into the batter for a Dirty Chai Pancake Stack - a great morning kick!
- Stir through a couple of handfuls of chocolate chips for a sweeter fix
- Soak 50g of dates in boiling hot water for 15 minutes, drain, mash with a fork and fold into the batter. I love the sweetness dates bring and it adds to the texture too.
Can you freeze homemade pancakes?
Yes absolutely! In fact I highly recommend making a bigger batch than needed as it's a great meal prep practice to use regularly. It makes it easy to grab a quick homemade breakfast without compromising taste or texture!
- Cool completely: Allow the pancakes to cool completely to avoid excess moisture and sticking when freezing.
- Layer: Place a piece of greaseproof paper or wax paper between each pancake to prevent them from sticking together.
- Store in an airtight container: Transfer the pancakes to an airtight container or a resealable freezer bag. Remove as much air as possible to avoid freezer burn.
- Freeze: You can freeze them for up to 2-3 months.
- Reheating: When ready to eat, you can reheat the pancakes directly from frozen. Simply warm them in a microwave, toaster, or oven until heated through.
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