Oatmeal Chai Buttermilk Pancakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey Ingredients:
1 1/2 cups low-fat milk |
12 whole cloves |
8 cardamom pods, crushed |
1 cinnamon stick (3-inch) |
1 inch gingerroot, coarsely chopped |
2 teaspoons black tea leaves (such as darjeeling or assam) |
1 cup low-fat buttermilk |
1 tablespoon butter, melted |
1 1/2 teaspoons vanilla extract |
2 large eggs, lightly beaten |
1/2 cup flour |
3 tablespoons brown sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups rolled oats |
Directions:
1. Combine first 5 ingredients in a small saucepan over medium heat.
2. Cover and cook 15 minutes.
3. Remove from heat; stir in tea leaves and steep 2 minutes.
4. Strain mixture through a sieve into a large bowl; discard solids.
5. Stir in buttermilk; cool to room temperature.
6. Add butter, vanilla and eggs; stir well with a whisk.
7. Combine flour, sugar, baking soda, baking powder and salt.
8. Add flour mixture to milk mixture; stir until combined.
9. Stir in oats.
10. Cover and let stand 15 minutes.
11. Pour about 1/4 cup per pancake.
12. Cook until lightly browned.
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