Vanilla Chai Pancakes


   1½  cups               Milk

   4 teabags             Laager Rooibos

   1½  cups               Cake flour

   2 tsp                      Baking powder

   2 Tbs                      Sugar

   1 large                   Egg

   2 Tbs                      Canola or vegetable oil

   2 tsp                      Vanilla essence


  1. Prepare the steeped milk: Add milk and 3 teabags to a small saucepan. Bring to a simmer, then reduce heat and let gently simmer for 3-5 minutes. Remove teabags, squeezing the liquid out as you remove them (discard teabags). Let milk cool in the refrigerator.
  2. Mix the dry ingredients for the pancakes: Whisk together the flour, baking powder and sugar.
  3. Cut open the remaining teabag, grind the leaves in a food processor (or using a mortar and pestle) until fine, and stir in the contents.
  4. Once the milk has cooled, prepare the wet ingredients by whisking together the egg, milk, vegetable oil, and vanilla essence.
  5. Add the wet ingredients to the dry ingredients and gently fold together until just incorporated. Do not overmix.
  6. Heat a large non-stick pan or griddle over medium heat.
  7. Spray with non-stick cooking spray if desired.
  8. Spoon 1/4 to 1/3 cup of batter (depending on desired size) onto the pan and use your fingers to spread it out a little into a circle.
  9. Cook until bubbles begin to form on the surface (a couple of minutes), then flip over and repeat until golden brown on both sides.
  10. Repeat with the remaining batter.
  11. Serve pancakes warm.