EARL GREY TEA LATTE PANCAKE RECIPE

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EARL GREY TEA LATTE PANCAKE RECIPE

Are you willing to line up for food? I’m not talking about a quick 20 minute line up that moves at a brisk pace, I’m talking about waiting in line for hours just to get a taste of something you’ve heard is good. I’m pretty much a sucker for hype and have totally waited in lineups not knowing what I was getting into. Even with my history of patient waiting, I’ve found that the line ups here in Tokyo put me to shame. There are literally queues for anything and everything that has a whiff of hype.

enough for 2

• 1 CUP FLOUR
• 1 TEASPOON BAKING POWDER
• 1 TEASPOON BAKING SODA
• 1/4 CUP SUGAR
• 1 EGG
• 1 CUP MILK
• 1 EARL GREY TEA BAG
• 1/2 TEASPOON VANILLA
• 1/4 TEASPOON EARL GREY TEA LEAVES, OPTIONAL (IF YOU REALLY LIKE TEA!)
• BUTTER AND SYRUP TO SERVE

Preheat the oven to 225°F. In a small saucepan, bring the milk and tea bag to gentle simmer. Remove from the heat and let seep for 5 minutes. Mix together the flour, baking powder, baking soda and sugar in a bowl. When the milk tea mixture is cool, remove the tea bag, making sure to squeeze out as much liquid as possible. Whisk the milk with the egg and vanilla. Add the wet ingredients to the flour mixture. If desired, add 1/4 teaspoon Earl grey tea leaves. Stir until just combined. Let batter sit for 10 minutes.

Heat up a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter 1 1/2 tablespoons at a time into the pan. Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until you’re finished pancaking. Enjoy warm with butter and syrup.