Chai Spiced Pancakes
Recipe type: Breakfast
Serves: 4 people
Fluffy Vanilla Chai Spiced Pancakes served with warm maple syrup - a perfect way to start your weekend.
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • 2 teaspoons ground cardamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 vanilla bean, seeds scraped
  • 3 large eggs, separated
  • 1¾ cups whole milk
  • 2 tablespoons unsalted butter, melted – plus ¼ cup for frying and serving
  • warmed maple syrup
  1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and pepper. Stir to incorporate and make a well in the center.
  2. Pour the milk, 2 tablespoons of butter, and vanilla into the well, then gradually whisk the flour into the center until the ingredients are well combined, but still a little lumpy. Do not over mix or the pancakes will be heavy due to the over development of the glutton in the flour.
  3. In the bowl of an electric mixer, add the egg whites. On high speed, beat the egg whites until stiff peaks form.
  4. Using a large rubber spatula, gently fold the beaten eggs whites into the batter. Be careful not to crush too much air out of the egg whites – the air in the egg whites is what will really make your pancakes light and fluffy.
  5. Over medium-high heat, preheat a nonstick or cast iron pan or griddle. Once the pan is hot enough to sizzle a drop of water, add a pat of butter to the pan, rocking the pan around to spread out the melting butter. Slowly ladle approximately ¼ cup of the batter into the pan. If necessary, use the bottom of the ladle to gently nudge the batter into a circle. Continue to ladle out the batter to make as many pancakes as possible without letting them touch and allowing you enough space to flip the pancakes.
  6. When the pancakes begin to bubble and the undersides are golden, about 2 minutes. Flip the pancakes and cook the other side until golden, approximately 1 minute longer. Transfer the pancakes to a cool oven (200-250 degrees F) to keep warm. Cook the remaining pancakes in the same fashion, adding butter to the pan as needed.
  7. Serve the pancakes with butter and warmed maple syrup.
Nutrition Information
Serving size: 4
Recipe by at