Earl Grey Tea Pancakes
What could be better than pancakes and tea in the morning? Ummm... pancakes INFUSED with tea and tea in the morning! These light, fluffy pancakes with the delicate, floral flavour or our Classic Early Grey will transform your morning (noon and night too!). Remember to make a really strong brew if you'd like the flavour strong.
1 cup flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup Governor's Estate Classic Earl Grey tea (steeped and cooled)
1 tbsp earl grey tea leaves
2 tbsp Governor's Estate Virgin Organic Coconut Oil
In a medium mixing bowl, sift the flour and stir in the sugar, baking powder and salt. Make a well in the center of the dry mixture.
Combine the egg, steeped earl grey tea, and oil in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened. The batter should be lumpy.
Sprinkle in the earl grey tea leaves. You can use them from one tea bag or just loose leaf, crushed. Lightly mix all the ingredients together one last time.
Pour about 1/4 cup of the tea pancake batter onto a hot, lightly greased skillet. Cook over medium heat about 2 minutes on each side or until golden brown. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
Serve warm. Dress up your pancakes with fresh fruit or drizzled with your favourite syrup.