Oatmeal-Chai Buttermilk Pancakes

Name: Oatmeal-Chai Buttermilk Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 3 Tbsps brown sugar; 1 Tbsp butter, melted; 8 cardamom pods, crushed; 3 inches cinnamon stick, broken; 2 larges eggs, lightly beaten; 64 grams 1/2 cup all-purpose flour (about; 1 inch peeled fresh ginger, coarsely chopped; 237 milliliters low-fat buttermilk; 355 milliliters 1% low-fat milk; 473 milliliters regular oats; 1 teaspoons salt; 2 teaspoons black tea leaves (such as Darjeeling or Assam); 2 teaspoons vanilla extract

Need a vegetarian morn meal? Oatmeal-Chai Buttermilk Pancakes could be an excellent recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 261 calories, 10g of protein, and 7g of fat each. If you have milk, butter, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 5 ingredients in a small saucepan over medium heat. Cover and cook 15 minutes.

Equipment you will use

Sauce Pan

Remove from heat; stir in tea leaves, and steep 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in buttermilk; cool to room temperature.

Ingredients you will need

Buttermilk

Tea

Equipment you will use

Sieve

Bowl

Add butter, vanilla, and eggs; stir well with a whisk.

Ingredients you will need

Vanilla

Butter

Egg

Equipment you will use

Whisk

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, sugar, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Add flour mixture to milk mixture; stir until combined. Stir in oats. Cover and let stand 15 minutes.

Ingredients you will need

All Purpose Flour

Milk

Oats

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Equipment you will use

Frying Pan