Everyday requires a little adventure, wouldn’t you agree?
Some days (say… yesterday for me) that adventure can be as simple as taking a new route home from work (and getting lost driving through the canyons).
Other days, that adventure might mean moving to France for three months (not my adventure, but bon voyage dear Carsen!).
Maybe sometime during this bright and brisk week, your adventure will involve these Chai Spiced Pancakes. I dunno about you, but there’s something about a steaming plate of pancakes makes me feel like I’m living the good life. And chai spice? Well, let’s just agree to calling that a mild pancake adventure.
Whatever adventure means to do, I say go and do! Big or small. France or pancakes. Treat yourself to a little adventure this week…. and forever. Foreva, eva, eva? Yes.
In other exciting, non pancake related news, the 2009 Bloggies are announced this afternoon. You might want to hop on over there and check out the big winners. Remember waaaaay back a month ago when I was nominated for Best New Blog? Yea… well. Win or no win, being nominated has been the most awesome kick in the pants. Thanks for making that happen for me. Really. Thanks!
Wait!! There’s more! Here’s a super secret tip! You might want to find yourself back here this time tomorrow for a super awesome giveaway. I’m just sayin’…
Pancakes. Sweet. Slightly spiced. Otherwise perfect. Do it.
Chai Spiced Buttermilk Pancakes
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
healthy pinch of ground cloves
scant 1/8 teaspoon ground ginger
1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
1 1/2 cups buttermilk
1/2 cup brewed black chai tea
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil (I used grapeseed oil) to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve. Maple syrup… that’s nice!