We all love a hearty casserole in winter and this version is delicately spiced and aromatic. The use of orange instead of red wine with
My Chilli Choc Chai Pancakes are without a doubt the fluffiest, best pancakes i’ve ever had! The spongey little cakes of joy are just the best way to start a weekend morning and allow you to indulge in a little decadence before kicking your day off. In this recipe I use our Chilli Choc Chai blend for an added hint of decadence and chocolatey hit but you can also make these using our People’s Chai blend or even our Golden Spice Chai.
I like to top mine with greek yoghurt and fresh berries but this recipe is so versatile and you can adorn with any toppings you like!
Spices used in this recipe
Place a small saucepan on a low-medium heat with the chilli choc chai mix and bring to a gentle simmer – steeping for 2 mins until the spices are fragrant and the milk has turned a rich chocolate-caramel colour. Remove from the heat and strain and allow the spiced milk to cool.
Mix together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. In a separate bowl, whisk the wet ingredients (including the now-cooled spiced milk) together then make a well in the centre of the dry ingredients and add the wet, slowly folding in. Mix until smooth.
Allow the batter to rest to the side whilst you heat up a non-stick pan.
Keep the pan on a medium heat and once hot, add a small knob of butter and place a ladle-full of batter in the centre of the pan. Cook until bubbles begin to form on the surface then flip to the other side and cook for an extra 10-15 seconds. Transfer to a plate and continue with the rest of the batter until it’s all used up.
Once all pancakes are cooked, serve your stacks with your choice of toppings and enjoy!