Chai Spiced Buttermilk Pancakes

My obsession with chai continues...

Adapted from Joy the Baker

Ingredients

• 2 eggs
• 2 c flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• pinch of ground cloves
• scant 1/8 tsp ground ginger
• 1/8 tsp pepper
• 1 c buttermilk (original recipe calls for 1 1/2 c)
• 1 c brewed chai tea (original recipe calls for 1/2 c)
• 4 tbsp butter, melted & cooled
• 1/2 tsp vanilla
• Lube for the pan (oil or cooking spray)
• Maple syrup
• Powdered sugar (optional)

Recipe

1. Beat eggs in a medium sized bowl.
2. Mix in buttermilk, chai tea, butter, and vanilla.
3. Add remaining ingredients, and mix.
4. Heat a pan over med heat. Lube pan when desired temp is reached.
5. Add a designated amount of batter to the pan, depending on desired size (1 tbsp - 1/4 c)
6. When pancakes start to bubble, check the bottom. If light-med brown, flip and finish cooking on the other side.
7. Remove pancake and place in a warm oven until all are finished and ready to serve.

Servings 9 -10 large pancakes

French Toast with Blueberries

I love brunch. French toast is simple and fast. I like to keep the pieces warm in a 250 degree oven while I am cooking the rest. Today we topped them with fresh blueberries and powdered sugar and just a tiny bit of the syrup that was left in the bottle (real maple syrup of course).

• 2 eggs
• milk
• cinnamon
  
• splash of vanilla
• 4-6 slices of bread (depending on how much they soak up and how much milk you add)
• butter
  
• blueberries
  
• powdered sugar
  
• maple syrup
  

Blend the eggs, milk, cinnamon and vanilla in a shallow bowl. Dip the bread on both sides into the egg mixture, soaking well. Place bread onto a hot, buttered skillet and cook to browned on both sides, flipping as appropriate. Serve with butter, berries, powdered sugar, syrup, or whatever you want.