Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Vanilla Chai Pancakes

INGREDIENTS

   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

METHOD

  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.
    Back to Rooibos recipes
    {"id":32295157869,"title":"Vanilla Chai Pancakes","created_at":"2019-08-23T08:41:23+02:00","body_html":"\u003cdiv id=\"post-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e   1½  cups               Milk\u003c\/p\u003e\n\u003cp\u003e   4 teabags             Laager Rooibos\u003c\/p\u003e\n\u003cp\u003e   1½  cups               Cake flour\u003c\/p\u003e\n\u003cp\u003e   2 tsp                      Baking powder\u003c\/p\u003e\n\u003cp\u003e   2 Tbs                      Sugar\u003c\/p\u003e\n\u003cp\u003e   1 large                   Egg\u003c\/p\u003e\n\u003cp\u003e   2 Tbs                      Canola or vegetable oil\u003c\/p\u003e\n\u003cp\u003e   2 tsp                      Vanilla essence\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMETHOD\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePrepare 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.\u003c\/li\u003e\n\u003cli\u003eMix the dry ingredients for the pancakes: Whisk together the flour, baking powder and sugar.\u003c\/li\u003e\n\u003cli\u003eCut open the remaining teabag, grind the leaves in a food processor (or using a mortar and pestle) until fine, and stir in the contents.\u003c\/li\u003e\n\u003cli\u003eOnce the milk has cooled, prepare the wet ingredients by whisking together the egg, milk, vegetable oil, and vanilla essence.\u003c\/li\u003e\n\u003cli\u003eAdd the wet ingredients to the dry ingredients and gently fold together until just incorporated. Do not overmix.\u003c\/li\u003e\n\u003cli\u003eHeat a large non-stick pan or griddle over medium heat.\u003c\/li\u003e\n\u003cli\u003eSpray with non-stick cooking spray if desired.\u003c\/li\u003e\n\u003cli\u003eSpoon 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.\u003c\/li\u003e\n\u003cli\u003eCook until bubbles begin to form on the surface (a couple of minutes), then flip over and repeat until golden brown on both sides.\u003c\/li\u003e\n\u003cli\u003eRepeat with the remaining batter.\u003c\/li\u003e\n\u003cli\u003eServe pancakes warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e","blog_id":51166511213,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T08:41:00+02:00","updated_at":"2020-08-13T09:31:47+02:00","summary_html":"","template_suffix":null,"handle":"vanilla-chai-pancakes","tags":"Delicious Treats, Rooibos Recipes, Rooibos Tea","image":{"created_at":"2019-08-23T10:44:58+02:00","alt":null,"width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/chai-vanilla-pancakes1.jpg?v=1566549899"}} articles/chai-vanilla-pancakes1.jpg