Imagine waking up to a plate of pancakes that aren't just ordinary breakfast fare, but a tantalizing fusion of rich chai spices and fluffy, melt-in-your-mouth goodness. These Dirty Chai Pancakes are about to revolutionize your breakfast routine, combining the warm, aromatic flavors of chai with a decadent spiced caramel sauce that will make your taste buds dance with excitement. Get ready to elevate your morning meal from mundane to extraordinary!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chai spice blend
- 1 cup milk
- 1 egg
- 2 tablespoons sugar
- Butter for cooking
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and chai spice blend to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk together the milk, egg, and sugar until smooth and fully incorporated. Create a small well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together, stirring until just combined. Be careful not to overmix; some small lumps are acceptable. Let the batter rest for 5 minutes to allow the flour to hydrate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter, ensuring an even coating.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface of the pancake and the edges begin to look dry.
- Carefully flip the pancake and cook the opposite side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- For the spiced caramel sauce, combine brown sugar, heavy cream, and cinnamon in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture becomes smooth and glossy.
- Simmer the caramel sauce for an additional 2-3 minutes, stirring constantly to prevent burning. Remove from heat and let cool slightly.
- Serve the pancakes warm, drizzled generously with the spiced caramel sauce. Optional: garnish with a sprinkle of additional chai spice or cinnamon.
Tips
- Sifting is Key: Always sift your dry ingredients to prevent lumps and ensure a smooth, consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense pancakes.
- Let the Batter Rest: Allowing the batter to rest for 5 minutes helps the flour absorb the liquid and results in lighter, fluffier pancakes.
- Temperature Control: Use medium heat to prevent burning and ensure even cooking. The pan is ready when a drop of water sizzles and dances on the surface.
- Perfect Flipping Technique: Wait for small bubbles to form on the surface and the edges to look dry before flipping. This ensures a golden-brown exterior.
- Caramel Sauce Tip: Stir continuously and watch carefully to prevent burning. Remove from heat as soon as it becomes smooth and glossy.
- Serving Suggestion: Serve immediately for the best texture and warmth. The spiced caramel sauce is best when slightly warm and drizzling.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
