Chai Pancakes with Spiced Oranges

8 February 2016

Chai tea pancakes with spiced oranges

One of my favourite days of the year is nearly here and for once I actually managed to get a recipe up before it happens, this is a big moment for this blog.

I think I've been a lot more excited by pancake day as an adult. It's not exactly a holiday, but if you were comparing it to holidays, I reckon it's one of the better ones. You don't need to buy presents, or dress up, or go on a gushy romantic date, or pretend to like being around children/your extended family. All you need is a good non stick pan and an empty belly. Pancake day, you are a true legend. 

This weekend I treated myself to a new ceramic pan (I really don't get out much) and set my mind to coming up with something a little more exciting than sugar and lemon ready for the big day on Tuesday. With a bit of help from Dave, I settled on chai flavoured pancakes topped with spiced oranges. I can't believe how long it has actually been since I cooked anything chai flavoured, so this was long overdue, but I'm really pleased with how they turned out. The chai flavour is there, but not totally overpowering and gives them a really great, rich colour. I cooked the oranges in some sugar and spices until the juice formed a syrup, and finished it off with a spoonful of creme fraiche, The flavours came together so perfectly and this is a recipe I'm definitely going to be coming back to in future.

What toppings will you be choosing this pancake day? Let me know in the comments!

Chai latte pancakes with orange syrup

Chai Pancakes with Spiced Oranges

(serves approx 6)
4 chai teabags
2 tbsp drink me chai latte powder
8-10 tbsp brown sugar
300ml milk
1 tsp oil
2 large eggs
3 large oranges
100g plain flour
1 tsp cinnamon
1tsp ginger
creme fraiche (to serve) 

 In a small saucepan, heat the milk and teabags slowly to infuse with the chai flavours. Once you're happy with the taste, remove from the heat and set aside to cool.

Peel and roughly chop the oranges, add to a small pan with the cinnamon and ginger and half the brown sugar. Heat gently, and slowly add more sugar as needed until the juice starts to thicken into a syrup. Remove from the heat and set aside, it will continue to thicken as it cools.

Pour the flour and chai powder into a mixing bowl. Add the eggs, oil and a splash of the milk and stir. Slowly add the rest of the milk until the mixture is thin and smooth.

Heat a non-stick pan and coat with a little oil if needed. Pour in enough batter to cover the base of the pan and heat for 2-3 minutes, then turn (or toss if you're brave enough!) and heat for a further 2-3 minutes before serving with a large helping of the oranges, syrup and creme fraiche. 

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