A warming blend of chai inspired spices with multigrain flours tied together in the glory that is the pancake. This recipe is a sweet, yet not overly indulgent variation on multigrain pancakes. I enjoy them served with greek yogurt and granola on top.
Everyone has their own preference on how they spice their chai, so feel free to mix it up!
Melt 3 tbps. of butter and set aside to cool. One good way to do this is to melt about half of the butter and then mix in the other half at room temperature.
Whisk together all of the flour (its okay if you have to substitute the rye with barley flour or whole wheat). Add in salt, baking powder, and sugar.
In a medium/large bowl, whisk together the eggs, yogurt, vanilla extract, and about half of the milk. We can add the rest of the milk in later if needed. Whisk in melted and cooled butter.
Make chai spices! There are many different ways that this can be accomplished and you are very welcome to use your favorite blend of chai spices. Personally, I highly recommend significant portions of ginger, cinnamon, and clove with a smaller amount of cardamom.
Mix flavors together using a grinder or mortar and pestle as needed. Add to the wet ingredients and stir.
Mix the wet and the dry in whatever is your largest bowl and stir to fully incorporate mixture. The batter will be thick, but feel free to add extra milk here if you think it is too thick.
Cook the pancakes! Add a generous coating of butter to a nonstick pan and scoop out batter in the size you would like for a pancake.
NOTE: Be careful to not overcook them as the batter is very thick and will not show the telltale bubbles often used to tell when pancakes are done.
0 servings